Ok this sauce is amazing. Easily the best peri peri sauce I’ve had outside of Nandos. Please try it and post in the comments below your results.
- 6 Birdseye chillies
- 120ml olive oil
- 70ml White wine vinegar
- 1 pepper – red, yellow or orange
- 1tbsp tomato purée
- 2tsp salt
- ½ tsp sugar
- 3 cloves garlic, crushed
- Handful or parsley, tarragon and Thyme
- ½ tsp paprika
Put everything in a saucepan and cook on low for 15 minutes.
Allow to cool then blitz in a blender.
I put mine in a jar for storage so washed an old jam jar and put it in the oven on 180 degrees whilst the sauce stewed on the hob.
I’ve slow cooked a chicken tonight so will shred it and put some of the sauce over it.
This would also be good mixed into mayonnaise to dip sweet potato chips in.