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An authentic Portuguese Piri-Piri Sauce. Delicious and easy and very suitable for barbeques.
6 to 12 fresh red chiles, depending on how hot you want it
1 tablespoon garlic, blanched and chopped
1 teaspoon salt flakes
½ teaspoon oregano
½ tablespoon paprika
100 mililiters (3½) fl ounce olive oil
50 mililiters (1¾) fl ounce red wine vinegar
To make the piri-piri sauce, preheat the oven to 350°F. Place the chillies on a roasting tray and roast them for 10 minutes. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2 to 3 minutes. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature — it will keep for about a month. Shake before using.