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Peri Peri Sauce

post #1 of 4
Thread Starter 
I lived in Mozambique for a short time and fell in love with Peri Peri Sauce. I had a bottle I bought from a local source that lasted me almost two years. It had a deep red color obviously some kind of oil base and what looked like seeds. It was extremely hot but very tasty and I would love to make up a batch. I haven't had anything like it in years; I have tried "Nando's" sauce while good it isn't the same. I was wondering if anyone here had a good peri peri sauce recipe I could try?
post #2 of 4
A brand that I've gotten is Perks Peri-Peri (their Web site). Since I've never had the "real thing" where it comes from, I can't tell how this compares. I like it, even though it has a bit of gunk in it. At least it does list peri-peri in the ingredients.
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004
post #3 of 4
Piri Piri sauce is Portugese - here's a link to a site which has a reasonable recipe for the sauce.

http://www.portuguese-recipes.com/Piri-Piri Sauce.htm
post #4 of 4

Peri Peri Sauce

Here's my peri peri chicken base sauce:

One cup Olive Oil
2 tbsp Bird's Eye Chiles, finely chopped
1/2 tbsp Parika
2 tsps Salt
1/2 tsp Oregano, Dried
1/2 tsp Garlic, finely diced
1 tbsp Scotch Whiskey

Store in a good, re-sealable jar for long-term use. Replenish ingredients to refresh and adjust accordingly.

Spatchcock small chickens and pound flat. Place in freezer ziplock and marinate in refrigerator 4 - 8 hours. Slow cook on low-heat barbeque grill, basting as required and ensuring a crispy skin.

Serve on bed of rice w/lemon wedges. It's OK to have some store-bought peri peri sauces (such as Nando's mild and hot) available at the table.
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