Peri Peri
- serving for 3-4
- 1 hour
- oven, pan, blender
For Peri Peri Marinade
Char Vegetables
red peppers 2 pc
red onion 1 pc
red chillis 2 pc
Birds Eye chillis 5 pc
Other Ingredients
garlic 8 cloves
lemon sest & juice 1 pc
smoked paprika 1 tbsp
salt 1 tsp
white pepper 1 tsp
sherry/red wine vinegar 2 tbsp
olive oil 40 ml
flat parsley 1 handful
fresh oregano few leaves
For Peri Peri Sauce
Ingredient
Peri Peri marinade
lemon juice few drops
sherry vinegar 1 tbsp
olive oil 60 ml
Directions
Chop peppers, onions and red chilli into pieces
Char peppers, onions and red chilli with a little oil in oven then allow to cool
Blend the remaining ingredients until smooth
Add to a pan and simmer on a low heat for 20-25 mins
At this point you have a marinade
Add the remaining lemon, vinegar and oil then blend again to have a sauce
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Peri Peri: a blend of African bird’s eye chili
credit to chefthombateman