Piri Piri
- 20 min
Ingredients
- 2 T. red hot chile paste or 10 red hot chiles, such as Thai
- 1/2 cup fresh lemon juice
- 2 T. finely chopped cilantro
- 1 T. chopped parsley
- 5 chopped garlic cloves
- 1/2 t. salt
- 1/2 cup olive or peanut oil
Directions
- If you are using fresh red chiles - it is important that they be red, for the proper color of piri piri - chop them roughly. If you really want to make this authentic, find yourself the tiny “bird’s eye” chiles, which are deliciously hot. Any hot chile will do, though.
- Throw everything into a food processor except the oil. Buzz on high until smooth.
- Once the sauce begins to get smooth, drizzle in the oil slowly while the machine is running. Once it is all incorporated, put the sauce in a glass jar and let stand at room temperature for up to a day.
- For longer storage, seal in a jar and keep in the fridge up to a month.
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