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its all about sauce
All about the Sauce, 47 of 50. Chef Thom Bateman Peri Peri style sauce which is also a marinade rather handily so the chicken you see in the video was cooked in this too. It is fiery but you could just use less chilli to be fair.. 2 red peppers • 1 red onion • 2 red chillis (jalapeños / Serrano) • 5 Birds Eye chillis • 8 cloves of garlic • Zest and juice of 1 lemon • 1 tbsp smoked paprika • 1 tsp salt • 1 tsp white pepper • 2 tbsp Sherry vinegar or red wine vinegar • 40ml olive oil • Handful of flat parsley • Few fresh oregano leaves (optional) Few drops lemon juice • 1 tbsp Sherry vinegar • 60ml olive oil 1. Drizzle the peppers, onions and red chilli with a little oil, char them in a hot oven or even better on a bbq then allow to cool • 2. Add the remaining ingredient
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Copy cat Nando’s PERi PERi sauce
Spicing up my homemade creations with a dash of Peri Peri. Ingredients: 3 to 4 Red & green chillies, 4 Birds Eye chillies or Piri piri chilli, 1 inch sized piece of Ginger, 6 to 8 cloves of Garlic, 1/2 of a medium size Onion, 1 whole Bell pepper, 3 Bay leaves, Peels of half a Lemon, Juice of 4 Lemons, 2 tbsp Chilli flakes, 1 tbsp Sugar, 1 tbsp Smoked Paprika, 1 tbsp Salt, 1 tsp Black Pepper, 1 tbsp Dried thyme, 1 tbsp Dried dill, 1 tbsp Dried oregano, 3 tbsp Vinegar, 1 & 1/2 cup Olive oil.