Today’s post is going to be a quick one because I think today is the last day to get entries into Bangers and Mash’s new challenge The Spice Trail. Vanesther chose chillies for this month’s theme and so I give you a recipe with a whole 20 hot chillies in it. This is not for the faint hearted but if you are a chilli fan then you have to try this. Peri Peri sauce or (Piri Piri sauce) was brought to South Africa by the Portuguese and has since been popularised in the UK by Nando’s. It makes a great marinade for roast chicken and another very popular dish in South Africa is Peri Peri chicken livers. I have used the very hot Scotch Bonnet chillies because they are readily available here in the UK but if you can get African Bird’s Eye chillies then even better.
- 200g Scotch Bonnet chillies, deseeded
- 1 head of garlic (about 12 cloves), peeled
- 250ml sunflower oil
- 80ml white wine vinegar
- Juice of 2 lemons
- 2 tsp salt
- 2 tsp sugar
- 2 tblsp paprika
- 250ml water
- 25ml cornflour
- Place all ingredients except for the water and cornflour into a mini blender and pulse together until well combined.
- Pass this mixture through a sieve and into a pan.
- Bring to the boil.
- Mix the cornflour and a small amount of the water to a thick paste.
- Add this paste and the remaining water to the chilli mixture and continue to stir until your sauce has thickened.
- Remove from the heat and cool completely.
- Place your sauce into a sterilised bottle and store in the refrigerator.