In Portugal and Southern Africa, you will find a bottle of Peri- Peri (Piri- Piri in Portugal) sauce similar to this on just about every Portuguese table. It is used as a condiment to flavour almost everything from potato chips, eggs, and fried fish to ( of course) chicken. This fantastic sauce has the perfect combination of heat and piquancy that will have your friends begging for the recipe. When the bottle starts emptying ( as it will in no time at all ) simply add a couple more chillies , some lemon, and vinegar . Doing this will keep the bottle going for a lot longer
Ingredients
Virgin olive oil – ¾ Cup (185ml)
Lemon juice - ½ cup (125ml)
White-wine vinegar - ½ cup (125ml)
Fresh African Birds eye chillies - 10 to 15 (topped and split to reveal seeds and pith)
Brown Sugar – 1 tbsp.
Paprika – 1 tbsp.
Red chilli flakes - 2 tbsp.
Garlic – 8 cloves (Peeled and roughly chopped)
Salt - 1 tbsp.
Instructions
Bring vinegar to the boil. Add chillies and allow cooking until just soft (approx. 5 minutes)
Allow to cool
Add remaining ingredients and mix well
Decant into a bottle that has been well washed in soapy, warm water and sterilized
Refrigerate. Allow flavours to develop to a couple of days. Shake every time before using to combine the oil with the rest of the ingredients