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.
Ingredients
- 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
Method
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.
Laura of London 