This recipe will make about 120ml (8 tablespoons). The exact amount will depend upon the sizes of the chillies and pepper you use and how much the mixture reduces as it is cooked.
Piri piri sauce is a Portuguese chilli sauce. There are many piri piri sauces on the market and they can vary considerably in taste and heat – and quality. The best I have found is Quinta d’Avo Piri-Piri Hot Sauce but it’s not always easy to track down.
So why not make your own? It’s easy to prepare, will keep for ages in the fridge, you know it’s 100% natural, and it doesn’t have any nasty E numbers in it.
In my recipe I remove the seeds from the chillies but if you’re a chilli heat freak, just leave them in!
You can use piri piri sauce as a condiment or, my favourite, as a marinade.
4 to 5 long red chillies, deseeded and cut into bite sized pieces
1 red pepper, deseeded and cut into bite sized pieces
2 cloves of garlic, peeled but left whole
45ml cider vinegar
¾ tsp salt
1 tsp sugar
¾ tsp smoked paprika
Roast the chillies, pepper and garlic for 20 to 25 minutes, turning them half way through. At the end of the roasting time they should be softened and starting to char at the edges. Tip them into a small saucepan and add the other ingredients. Simmer covered for 45 minutes, stirring occasionally. Add a splash of boiling water from time-to-time if it starts to dry out.
Cool the mixture then blitz it to a puree in a small blender. Pour it into a small non-reactive bowl, cover with cling film and store in the fridge until needed.