An extremely straightforward peri peri sauce recipe, very much like the famous Nando's hot sauce.
In love with Nando's Hot Sauce
I love Nando's hot sauce, and the garlic one too. I find that one bottle doesn't last that long with me and they aren't cheap. One Christmas I received a bottle, as a present, of this home-made sauce along with a recipe to make my own in the future. I've made it many many times since, it may well be my favourite spicy sauce.
Peri-peri, piri-piri, or pili-pili?
According to wikipedia these are all the names given to the African Bird's Eye Chilli. The names, it seems, are interchangeable. These chilli peppers are extremely hot and so produce a very strong sauce. I've always known it as peri-peri, and in the case of this recipe this is what Nando's has on their bottle too.
Ingredients - peri peri sauce recipe
- 1 red pepper, seeds taken out & roughly chopped
- 120 ml of olive oil
- 70 ml of distilled (white) vinegar
- 2 teaspoons of salt
- pinch of sugar
- 3 red chilli peppers, topped and roughly chopped
- 3 or more finger chilli peppers (or Bird's Eye Chilli), topped and roughly chopped
- 3 large medium cloves of garlic, skin taken off and crushed slightly
- 1 tablespoon of mixed herbs
How to make the peri peri sauce
- Heat the oil and vinegar in a saucepan or wok.
- Add all ingredients and simmer for 10-15 minutes, stirring occasionally.
- Allow to cool slightly and then using a blender blend to a fine sauce (this may take a little while)
- The sauce is now ready to be bottled.
The recipe makes enough to half fill a jam jar. I normally wash the jam jar out and then heat it to 120C in the oven before putting the sauce in hot. No idea how long the sauce will keep for, I use it up before it's ever got to the stage where it has gone off.
- Written by Stuart Edge
- Category: Stocks and Sauces
- Published: 28 January 2014