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East African Piri Piri Sauce

What you need: 

8 large red chillies, seeds removed
4 cloves garlic
2 teaspoons paprika
1 teaspoon ground black pepper
1/3 cup lemon juice
olive oil, as needed

What you do: 

1. Put all ingredients in a food processor or blender and blend until smooth.
2. Add as much olive oil as you need to get the consistency of a thick sauce.
3. Store in fridge in an airtight container.
Will keep for about 6 weeks (but probably will not last that long!). This sauce is wonderful for spicing up mild food; if you have a family who cannot agree how spicy something should be, make the food mild, and have the piri piri on the table, to be added as required. Can be used as a dip for vegetables, or pita bread. To alter the heat, use different chillies. In the one photographed, I used scotch bonnet (hot!).
Source of recipe: This recipe was inspired by East African piri piri sauce recipe, in the World Food Cafe Cookbook No. 2.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

made a half batch yesterday ... o m g ... addictive stuff

What do you recommend eating it on?

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made a half batch yesterday ... o m g ... addictive stuff

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"Source of recipe: This recipe was inspired by East African Piri Piri sauce recipe, in the World Food Cafe Cookbook No. 2." - good recipe book:  I made the Mozambique Piri Piri (made with green chillies) from it at the weekend and it is really good.  Will try the red Piri Piri in due course

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