Peri Peri Sauce
Just like the Colonel’s secret blend, Nando’s peri peri sauce is one of the most hotly debated recipes on the internet.
Our fakeaway versions uses the whole lemon to reduce food waste and the flavour really bangs. Use this sauce to marinade leftover veg, chicken or fish, nom nom nom.
Make about 400 millilitres
Ingredients
2 roasted red peppers (jarred are great for covenience)
10 red birds eye chiilis (African ones have the right flavour profile for Peri Peri, but use what is available)
1 red onion
1 lemon, juice and zest
5 teaspoons of sea salt
1 teaspoon of cracked black pepper
2 teaspoons of smoked paprika
5 cloves of garlic
Half a teaspoon of dried rosemary (or finely chopped fresh)
50 millilitres of white wine vinegar (red wine vinegar will work too)
100 millilitres of oil (vegetable or olive)
Method
Add all ingredients to a food processor or blender. Blitz to form a smooth sauce.
Use this sauce to marinade vegetables, chicken or fish (for at least 4 hours), but remember to save a little bit to add after cooking to give the dish that chilli kick.
Food savvy tip
This sauce will refrigerate and keep well for at least a week. You could also make a big batch and freeze it in portions, defrosting when you are ready to use.
