About this Recipe
Peri Peri sauce has now become a part of the huge choice of sauces on the supermarket shelves. Nandos becoming an international restaurant brand has certainly brought peri peri sauce to the mainstream, so it easy to forget its roots and it will always taste better when it is homemade than out of a bottle! The story goes that it came to South Africa with the Portuguese and the South Africans added the heat, but Peri Peri sauce, and especially Peri Peri chicken, is part of our South African identity.
Please remember that Peri Peri is spectacular with chicken but also with nearly everything else..
1/2 pint olive oil
3 jalapeno chillies
1 medium red onion
6 garlic cloves
1 medium red pepper
2 fresh birds eye chillies
1/2 scotch bonnet
1 tablespoon smoked paprika
1 teaspoon freshly ground pepper
Juice of 1 medium sized lemon
Juice of 1 lime
1 large tsp salt
Cook the peppers, onion and chillies over an open flame till the outer skin is black and charred.
Once cool to the touch scrape away the blackened skin, de-seed the peppers and chillies and put into your blender. Add the oregano, paprika and lemon and lime juice to the blender and blend till you have a smooth consistency.
Add the olive oil slowly, like you are making mayonnaise, and bottle it up.
It will age beautifully, getting hotter as it matures. So everyday is a better and better peri peri sauce.
This is my favourite peri peri sauce – a sour, slightly sweet and salty sauce with that African peri peri heat.