Piri Piri Sauce
 
 
Author:
: 14 oz
Ingredients
  • 4 garlic cloves
  • 4 tablespoons white wine vinegar
  • 2 large medium-hot red chili peppers, seeds and ribs removed
  • 2 Piri Piri, Malagueta or African Bird’s Eye chilies, seeds and ribs removed
  • 2 sweet red (bell) peppers, halved, ribs and seeds removed
  • 6 tablespoons olive oil
  • 1 teaspoon fine salt
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon hot Piri Piri powder (optional)
  • 2 tablespoons whisky
Instructions
  1. Thoroughly clean a heatproof jar (including the lid) in hot soapy water, then place the jar in a low oven for 15 minutes.
  2. Place all the ingredients into a blender and purée until roughly combined. Taste and decide whether you would like more heat; add another chilli or even two if you really like heat. (The fieriness of the paste will be weakened by cooking, so go for slightly more heat than you think you like.) Purée until really smooth, then transfer to the clean, sterilised jar, seal and store in the fridge for up to 1 month.
Recipe by The Taste Edit at https://thetasteedit.com/piri-piri-chicken/