Piri-Piri Sauce
Piri-piri chillies were carried from Africa and the Americas to Portugal by 15th-century navigators. Piri-piri chicken, grilled over charcoal, is now one of the best-known Portuguese dishes.
A fiery, garlicky Portuguese chilli sauce with lemon and olive oil. The signature marinade and dip for grilled chicken.
Ingredients
Method
Put all the ingredients in a blender or food processor.
Blend until fairly smooth, with a little texture.
Simmer gently in a small pan for 8-10 minutes to mellow the raw garlic.
Cool and store in a jar. Use as a marinade, basting sauce or table sauce. Keeps for 2 weeks in the fridge.
Wear gloves when handling the chillies. For a milder sauce, remove the seeds.
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