Piri Piri Sauce
Hot Pepper Sauce
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Heat
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Dietary Info
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Prep 5 mins
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Cook 10 mins
A very hot and spicy pepper sauce
Hari says
Piri Piri is the Swahili word for 'pepper pepper 'and is also the word used in the Portuguese language for pepper and is also where this sauce originates.
Although it's not Indian in flavour it is one of my favourite pepper sauces and one that I have spent a long time perfecting so it deserves to be shared. It works both as a marinade especially when roasting chicken or as just a dipping sauce. Although it is very fiery it has a wonderful acidity that makes it so special so if you like a chilli sauce this one will not disappoint.
- Ingredients
- Method
- 5-10 fresh red chillies, depending on how hot you want it
- 2 dried smoked red chillies
- 2 garlic cloves, roughly chopped
- 1 tsp rock salt
- ½ tsp oregano
- ½ tbsp smoked paprika
- 150ml olive oil
- 100ml red wine vinegar
Method
- Preheat the oven to 180°C and put all the chillies onto a roasting tray and roast them for 10 minutes.
- Roughly chop the garlic and blanch in hot water for about 4 minutes.
- Once roasted let the chillies cool and roughly chop them (use gloves and then wash your hands afterwards).
- Place the chillies, blanched garlic, salt, oregano, paprika, olive oil and vinegar into a small saucepan, and bring to the boil then leave to simmer for about 2-3 minutes.
- Once the mixture has cooled blend everything so it's the consistency of a fine pouring sauce. Store in a tight jar at room temperature. It will keep for about a month. Shake before using.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 26 |
| Fat (g) | 3 |
| of which saturates (g) | 0 |
| Carbohydrates (g) | 0 |
| of which sugars (g) | 0 |
| Fibre (g) | 0 |
| Protein (g) | 0 |
| Salt (mg) | 48 |
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