A hot and fiery favourite. Can be used on roast chicken, chicken wings, chicken livers and prawns. Don’t forget to serve bread with the meal to mop up every last drop of this fabulous sauce.
Servings 750ml
Cook Time 25 minutesmins
Total Time 1 hourhr
Ingredients
2red onionspeeled and roughly chopped
6cloves of garlicpeeled and roughly chopped
1cupAfrican bird’s eye chillies stems removed
2red bell peppersseeds removed and roughly chopped
3mediumripe tomatoesskins removed and roughly chopped
Combine all the ingredient in the bowl of a food processor/blender and mix until all the ingredients are finely chopped and the mixture is quite saucy.
Transfer to a saucepan over medium heat and simmer for 20 minutes, stirring every few minutes to prevent the sauce from burning.
After 20 minutes, check the seasoning and adjust.
The sauce should be of well-balanced flavour with a good kick of spice and acidity level from the lemon and vinegar.
Pour into sterilised jars and keep in the refrigerator for up to 6 weeks.
Notes
This sauce improves with time and will get better and more fiery after standing for an hour or even a day. It keeps very well and you will definitely use it up quickly. To adjust for more or less heat, add or reduce the number or a less fiery variety of chillies used.
Course: Sauces and Spices
Keyword: chili, chilli, mozambique, peri peri, sauces, spicy