How to make peri-peri sauce
Haul out that blender and mix: 240 g sundried tomato quarters, 2 T chilli flakes, 6 – 8 garlic cloves, ¼ cup olive oil, 3 T red wine vinegar, ½ lemon, juiced and 3 red bird’s-eye chillies. Blend until smooth. Simply place this mixture in a saucepan and simmer over a low heat for 5 minutes. You can use it immediately, or allow it to cool, pour into a jar and refrigerate. It will last for up to one week in the fridge.
For a chunkier version, try this peri-peri sauce recipe here.
5 ways with peri-peri sauce
Roasts with the most
Simply slather the chicken in peri-peri sauce, smear some sauce under the flesh and roast for 1 ½ hours, until crispy. Try the peri-peri roast chicken recipe here. Serve with creamed spinach with smoked chilli-yoghurt.
The perfect pairing of spicy heat with a fresh, cool and zesty side. It’s the kind of stand-by recipe you’re going to make at least twice a month. Try the peri-peri spatchcock chicken with apple-and-mint tzatziki recipe here.
Pro-tip: Peri-peri sauce makes a great addition to chicken livers. Add a can of cherry tomatoes and a dash of cream, and simmer for 20 minutes. Try the spicy chicken livers on toast recipe here.
Raise the steaks
This peri-peri steak with organic fried eggs is a midweek masterpiece that you can whip up in 45 minutes, tops!
Use the French loaf to mop up all the spicy goodness. Try the peri-peri ostrich steak with crusty French loaf recipe here.
For the ultimate dipping sauce
Add 1 cup full-cream yoghurt or ½ cup of cream to your homemade peri-peri sauce, and serve with as a spicy side for crispy chicken wings. Try these grilled chicken wings with naan breads and mild peri-peri dipping sauce yoghurt sauce here. Try these grilled chicken wings with naan breads and mild peri-peri dipping sauce yoghurt sauce here.