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Homemade Peri Peri Sauce

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This Peri Peri Sauce recipe is not for the faint hearted, but if you are a chilli fan then you have to try this. Peri Peri sauce or (Piri Piri sauce) was brought to South Africa by the Portuguese and has since been popularised in the UK by Nando’s. 

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It makes a great marinade for roast chicken and another very popular dish in South Africa is Peri Peri chicken livers. I have used the very hot Scotch Bonnet chillies because they are readily available here in the UK but if you can get African Bird’s Eye chillies then even better.

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Recipe for Basic Peri Peri Sauce

This yummy chili sauce is perfect for all lovers of hot food. You can easily make it yourself, instead of buying it. Try it out.
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Sauces
Cuisine African
Servings 500 ml

Ingredients
 

  • 200 g Scotch Bonnet chillies deseeded
  • 1 head of garlic (about 12 cloves), peeled
  • 250 ml sunflower oil
  • 80 ml white wine vinegar
  • 2 tblsp paprika powder
  • 2 lemons Juice of
  • 2 tsp salt
  • 2 tsp sugar
  • 250 ml water
  • 25 ml cornflour

Instructions
 

  • Place all ingredients except for the water and cornflour into a mini blender and pulse together until well combined.


  • Pass this mixture through a sieve and into a pan. Bring to the boil.
  • Mix the cornflour and a small amount of the water to a thick paste.


  • Add this paste and the remaining water to the chilli mixture and continue to stir until your sauce has thickened.


  • Remove from the heat and cool completely.


  • Place your sauce into a sterilised bottle and store in the refrigerator.
Keyword chili
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