Peri Peri sauce

Piri piri, or Pili Pili as it is known in Swahili or even Peri Peri as it is known in South Africa

The African birds eye chili or Piri Piri chili grow in several of the Southern African countries, and was introduced by way of Goa by the Portuguese who had acquired it via the West Indies. It eventually made it's way to Portugal, and has subsequently become practically a way of life for both Portugal, and much of Africa.

South Africans in particular love the spicy flavour of Per peri, and very few households go without a bottle of Per Peri sauce in their cupboard or fridge. 

Everyone has their favourite version of Peri Peri sauce, and here is mine.

1/2 cup Olive oil
The juice of 1 lemon
2 tsp paprika
1 tsp dried chili powder
1/4 tsp salt
1 tbsp red wine vinegar
6 Garlic cloves
1/4 cup Coriander
Piri Piri peppers or substitute with any small hot pepper. Use between 4 and 10 depending on how spicy you want your sauce, or the type of chili pepper you manage to find. I am a lightweight, and 5 does me just fine :)

Place your ingredients in a blender or food processor, and blend until smooth, but still relatively thick, and saucy. Use right away or place in a glass jar, and refrigerate up to a month.

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