I tweeted the fact that I had hand made a pretty epic Portuguese peri peri sauce the other day (and it is delicious) and a lot of my followers wanted the recipe.
Well, here it is…give it a go. It’s AWESOME with fish. A warning though, I don’t do measurements. I just add/pour until it tastes right so I’ll do my best to be as specific as possible.
This recipe will be enough to fill a large Grolsch bottle. Because that’s what peri peri is supposed to be stored in…right…?
You’ll need:
- About 10 medium chillies (or 15 smaller chillies) – whole, but stalks off. Doesn’t matter which chillies, depends on your tolerance for heat I suppose. I like using Serenade chillies because they’re hot enough to bite, but not so hot that you’ll feel like you have a raging case of IBS for two days after you eat it. Also consider using Tabasco chillies or African Bird’s Eye chillies.
- 4 glugs of extra virgin olive oil
- 2 teaspoons of crushed garlic
- Juice of 1 lemon
- Rind from half a lemon
- 2 Teaspoons of Paprika
- Maggi Arome seasoning (to taste)
- Salt
- Pepper
- Correander. Paste or fresh. If you use the paste, it’s pretty concentrated so no more than a tablespoon.
- An empty Grolsch bottle
-
Half a cup of milk
Here’s how you do it. It’s not rocket science though:
- Place everything (except the glass of milk) in a food processor
- Blitz until smooth
- Pour into Grolsch bottle
- Clean up the mess you made because the bottle neck of the bottle is so flippin’ narrow you managed spill everywhere
-
Add spilled sauce to bottle
- Forget you have chilli on your fingers and rub your eyes
- Scream out in agony
- Run around the kitchen like a fairy giving birth
- Pour the milk over your eyes
- Wait a few seconds for the burn to die down, enough so that you can see again
- Put your sauce in the fridge.
- Come up with a good excuse for your red eyes that look like a map of the Witwatersrand because people will think you smoked a fat zoll and “I got chilli in my eye” just doesn’t cut it.
- Wait 24-hours before you use your sauce
- Remember to buy latex gloves the next time you want to make my epic peri peri sauce.
ENJOY!
Thanks Nic, am going to give this a go as soon as the chillis on my tree ripen. One question, ok 2. Do you mean the actual lemon rind or the zest only? How much is a glug
You’re welcome.
I actually meant zest (updated). Flip, porridge brain that day.
A glug – not sure the exact measurment – just turn the olive oil bottle and start pouring. As each air bubble enters the bottle, it makes the “gloop” sound. That’s a glug. Does this help?
Hi Nic
Yesterday, I made the chilli sauce at last. It took so loong because I waited for my chillis to ripen (I only like red chillis. I can taste the difference, really)
Some experiences
a) My Olive Oil bottle didn’t bloody glug. It had a plastic spout (Woolworths). I reckon if I removed the spout it may have glugged.
Consequently proportions went a bit wrong and it didn’t fill the bottle. I ended up just whisking up another batch and filled it up. I reckon I have too much chilli & garlic in relation to olive oil but I can sort that out as I use it.
b) I suspect I may have put in to much Maggi Arome but time will tell.
c) Corriander Paste – Same again. Only used a tablespoon. Realise its a taste thing and next time I will reduce both.
d) Chillis – I used home grown chillis only. The one type are these round buggers that burn me and I love a Durban Vindaloo Curry. Having said that they are very tasty chillis.
The other type I think are large Seranos.
Having said that I tasted it last night (pre 24 hours) and it sill tasted great
I have planted a whole lot of chlli bushes and I am keeping aside the seeds from the tastiest chillis.
Next year I won’t have any hassle sourcing good chillis
Thanks for the recipe
Will let you know how it really tastes after it has stood for a bit.
AWESOME