Peri-peri sauce

A great sauce for any braai that requires a bit of spice!
 

Recipe from: 12 September 2012
Preparation time: 20 min
Cooking time: 00:00
 
 

Ingredients

 
  • 8
    cloves garlic - finely chopped
  • 1/2
    cup
    oil
  • 1/2
    cup
    grape vinegar
  • 1/2
    cup
    lemon juice
  • 1/2
    cup
    water
  • 1
    tot paprika powder
  • 1
    tot chilli powder
  • 1
    tot salt
  • a few small hot chillies - chopped
Servings: Change Serving
 
 

Method

 
Reprinted with permission of Pan Macmillan and Jan Braai - Fireworks.

Finely chop the garlic and throw this into a glass bottle or jar with the oil, vinegar, lemon juice, water, paprika powder, chilli powder and salt. Shake well until the ingredients are mixed and all the salt dissolved.

Now taste the sauce and if you want it hotter, add a few finely chopped chillies to the sauce and shake. You can add as many chillies as you wish but remember that you can never expect your guests to eat a sauce that is too hot for them. If, like me, you like quite a lot of burn then it might be wise to mix two batches, one with fewer chillies.

Do not touch your eyes or any other sensitive parts of your body while you are making this sauce as the traces of chilli juice left on your hands will burn those sensitive parts. Go and wash your hands to get the chilli juices off them, and then still be careful.

The sauce can be used immediately but will improve with age and last in your fridge for weeks.

The use of peri-peri chillies and sauces filtered into South Africa from our Portuguese-speaking neighbouring countries Mozambique and Angola. The peri-peri (also called African Bird’s Eye or Piri-Piri) chilli is a member of the Capsicum family of chillies. Compared to the average chilli it’s quite small and very hot.

If you can’t get hold of it, use any small and potent chilli. But best is to get yourself a plant and cultivate them at home; they grow quite easily in most parts of South Africa. In the photo on the opposite page you can see what they look like.

measurements for once-off use
Sometimes you don’t need a whole jar of peri-peri so then use these quantities:
1 tot oil
1 tot vinegar
1 tot lemon juice,
1 tot water
1 tsp paprika
1 tsp chilli powder
1 tsp salt
2 cloves chopped garlic
1 or more small hot chillies.

 

Read more on: sauces  |  braai recipes  |  spices
 

NEXT ON FOOD24X

Spiced rum hot chocolate

2015-07-02 12:30
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
1 comment
Add your comment
Comment 0 characters remaining
 

Tip of the day

 
Softening pears
Some pears come to market rock hard, but if left at room temperature they will soften. Tucking them into a sealed paper bag with a banana speeds the process.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 

Instagram: #Food24_sa

 
 
/Wine
 

Restaurants

 
Open Door Restaurant in Constantia

Open Door is a contemporary restaurant set on Constantia Uitsig wine estate in South Africa.

 

Find a restaurant

 
 
 
 
 
There are new stories on the homepage. Click here to see them.