Peri Peri Sauce

Peri Peri Sauce
 
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This recipe was uploaded
by Sajsan

 
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Ingredients

Ingredients
Method
 
  • 2 Lemons
  • 20 cloves of garlic
  • 2 cups of vegetable or olive oil
  • 1.5 cups of white vinegar
  • 5 teaspoons of sea salt
  • 5 tbsp of dried Oregano
  • 3 tbsp of dried parsley
  • 30 dried peri peri chilli (40 for extra hot)
  • 2 tbsp of paprika powder (sweetness serves to complement)
Soak periperi chilli overnight in vinegar - this is seperate from vinegar to be used.

Put oil in a cooking pot on low heat. Put chopped garlic. let it gently cook until light golden. Add vinegar, lemon juice, re-hydrated peri-peri chilli, oregano, parsley, paprika and salt.

Turn heat to medium.

Cook until it boils. Take off and let it cool a bit. put in blender until finely minced. Add 1/2 cup boiling water and blend again.

Pour into 1 litre bottle to store or Serve into 250ml bottles for usage and storage

WARNING: Exercise extreme caution when blending the hot oil mixture.

This will keep for a long while.

Peri Peri Sauce

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This recipe was uploaded by Sajsan

 
 
Peri peri sauce is traditionally a norm in southern african home which is Portugese in Origin. Nandos - South African grilled chicken franchise has done a great deal to promote a wide range of peri-peri sauces.

I have come up with a variant which is bases it on Lemon & Herb base on Peri-peri sauce. This wins hands down in taste tests with what Nandos puts on the table. It has multi uses - on a braai/barbecue chicken or as a side sauce for fried chips/fries/baked potatoes. It can also be used to add for stews.

Always remembering the South African diaspora longing for this great must have sauce on each table. Enjoy and pass it on.

Remember my great mom Mama Rahim who has been my great supporter and experienced hand in putting these receipes.

Method


Soak periperi chilli overnight in vinegar - this is seperate from vinegar to be used.

Put oil in a cooking pot on low heat. Put chopped garlic. let it gently cook until light golden. Add vinegar, lemon juice, re-hydrated peri-peri chilli, oregano, parsley, paprika and salt.

Turn heat to medium.

Cook until it boils. Take off and let it cool a bit. put in blender until finely minced. Add 1/2 cup boiling water and blend again.

Pour into 1 litre bottle to store or Serve into 250ml bottles for usage and storage

WARNING: Exercise extreme caution when blending the hot oil mixture.

This will keep for a long while.

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