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.
Not my greatest ever food photo.
Ingredients
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
Salt
Pepper
Method
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!
