Homemade Piri Piri Sauce
Love your piri piri chicken and prawns? Then make your own piri piri sauce! I'm giving you a hot version and a mild/medium recipe.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
- 500 g red chillies of your choice (bird eye are traditional)
- 5 medium garlic cloves
- 1 shallot (30g/1 oz pre peeled weight)
- 1 fresh bay leaf (or dried)
- 1 tsp sweet smoked paprika
- 125 ml light olive oil (or any neutral/flavourless oil)
- 3 tbsp fresh lemon juice
- 1 tsp salt
- 1 tsp white sugar
- 1 red capsicum (bell pepper) ())
- 200 g mild-medium red chillies
- 5 medium garlic cloves
- 1 shallot (30g/1 oz pre peeled weight)
- 1 fresh bay leaf (or dried)
- 1 tsp sweet smoked paprika
- 125 ml light olive oil (or any neutral/flavourless oil)
- 3 tbsp fresh lemon juice
- 1 tsp salt
- 1 tsp white sugar
Instructions
- 1
Roughly chop the chillies and bell pepper if using. Place them in a blender or food processor.
- 2
Peel the garlic and shallot and drop into the blender.Cut the bay leaf on either side of its tough middle vein and add to the blender.If you're using a dried bay leaf, you'll have to pound or grind it to a coarse powder before adding. This can be done with a spice mill or pestle and mortar.
- 3
Add the paprika, olive oil and lemon juice. If you're planning to lightly cook your piri piri sauce (optional step below), then only add 2 Tbsp of the lemon juice here.
- 4
Place the lid on your blender and blend everything into a smooth, runny mix.Pour into clean jars and store in the fridge. Use within a week.
- 5
Pour the sauce into a small saucepan or medium frying pan. Bring to a simmer on medium heat, then reduce heat to low and cook for 10 minutes, stirring a few times.
- 6
Take it off the heat and stir in the last tablespoon of lemon juice. Pour into sterilised jars, leave to cool then store in the fridge.I usually leave half the sauce raw, and cook the other half so I can use it as a condiment.
- 7
Click here for the recipe!