Peri peri sauce
Ingredients: (Makes 400ml)
• 2 roasted red peppers ( ones in jars are great for convenience)
• 10 red birds eye chillies (African ones have the right flavour profile for Peri Peri, but use what is available)
• 1 red onion
• 1 lemon, juice and zest
• 5 teaspoons of sea salt
• 1 teaspoon of cracked black pepper
• 2 teaspoons of smoked paprika
• 5 cloves of garlic
• Half a teaspoon of dried rosemary (or finely chopped fresh)
• 50 millilitres of white wine vinegar (red wine vinegar will work too)
• 100 millilitres of oil (vegetable or olive)
Method:
1. Add all ingredients to a food processor or blender. Blitz to form a smooth sauce.
2. Use this sauce to marinade vegetables, chicken or fish (for at least 4 hours), but remember to save a little bit to add after cooking to give the dish that chilli kick.
#FoodSavvy tip: This sauce will refrigerate and keep well for at least a week. You could also make a big batch and freeze it in portions, defrosting when you are ready to use.
Recipe created for #FoodSavvy Norfolk & Suffolk