Piri-Piri Sauce is a traditional West African recipe for a classic hot sauce made from fiery piri-piri chillies (also known as pili-pili). The full recipe is presented here and I hope you enjoy this classic West African version of: Piri-Piri Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
The origin of this recipe is probably Portuguese, the first European sailors to bring chillies to the Old World. They took the chillies and various versions of this sauce with them on their voyages and it's now well established as a sauce in West Africa.
Ingredients:
30g dried piri-piri chillies soaked in water over night
juice of 1 lemon
3 garlic cloves, minced
1 tbsp freshly-chopped parsley
1 tbsp paprika
4 tbsp olive oil
1 tsp salt
Method:
Remove the stems from the chillies and place them (and their seeds) in a food processor along with all the other ingredients.
Purée to a smooth paste then transfer to a frying pan and fry for a few minutes.
Transfer to a sterilized jar and keep in the refrigerator. The flavour will develop over the next five days and it's best used after a week.
Click on the image, above to submit to Pinterest.