Peri Peri Sauce
A wonderfully spicy sauce full of chilli heat, mixed with extra virgin olive oil and garlic. Historically always made with a chilli called ‘Birds eye’ whose origins are from a species of Capsicum annuum, commonly found in Ethiopia and across Southeast Asia. This powerful, pungent chilli spice is used extensively in many Asian cuisines. If this sauce is too chilli hot for you, substitute the Bird eye chillies with the long red Thai variety. These type of chillies will supply the characteristic chilli flavour with much less heat.
This sauce is the base to the classic recipe Peri Peri Chicken.
Ingredients
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120g medium-long red chilli- Birds eye variety
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1 tbsp dried chilli flakes
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2 cloves garlic
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30ml cider vinegar
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30ml whisky- optional
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1 lemon- juice only
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1 bay leaf
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250ml extra virgin olive oil
Instructions
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01 Place all the ingredients except the oil into a blender and blitz until smooth, slowly adding the oil after 20 seconds. Place in a container and let sit for a minimum of one hour, but preferably overnight.
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02 Store in the refrigerator and use when required.
Notes
If this sauce is too chilli hot for you, substitute the Bird eye chillies with the long red Thai variety. These type of chillies will supply the characteristic chilli flavour with much less heat.
