Piri Piri Sauce
I recently went on holiday to Portugal to see my folks and celebrate my birthday. A fun filled adventure that contained booze, sunshine, cheese, fun and nearly my death*! Crazy times! Crazy fun!
And on the basis of the “when in Rome” adage I normally enjoy some Piri Piri chicken at some point when in Portugal. A fave haunt of mine when visiting the parents is the Adega de Marina bar on the main strip in Lagos. And I had Piri Piri when over and it got me to thinking, hot sauce isn’t such a massive departure from my recent fad of chutney making. I decided to when home give it a go.
So the recipe that follows is my first attempt at Piri Piri sauce, I am quite impressed but I rather suspect I will in time have a follow up post on this because I am pretty likely to develop the recipe over time.
½ Red Onion
8 Large red chillies
1 ½ tsp Dried Chilli flakes
2 tsp Smoked paprika
5 Cloves Garlic
Juice of 1 large lemon squeezed
Dash of Tomato puree
Small handful of parsley
Glug of white wine vinegar
1 Dessert spoon molasses sugar
100ml vegetable oil
Right this is extremely complicated and difficult so pay attention ok?
Chuck it all in the food processor and whoosh up into a paste. Sterilise some bottles or jars and transfer the Piri Piri into them. Tricky huh?
* Possibly a little bit of hyperbole and exaggeration on my part, but I did get in trouble in a rip tide current thing on Tonel beach in Sagres and was a little worried!