“Chilli-Heads like nothing better than to get together and share their passion for all things hot”
This is a vibrant Piri-Piri sauce and the flavours remind me of my holidays in Portugal.
Time to roast!
- 1 red pepper
- 1 red onion
- 6 fresh red chillies
- 3 garlic cloves crushed
- 1 tsp seaflakes
- ½ tsp oregano
- ½ tbsp paprika
- 100ml Olive oil
- 50ml red wine vinegar
Cool and peel the peppers in a fridge bag; is so much easier!
Chop and put them in a pan.
Blitz and blend!
- Preheat the oven to 180ºC/350ºF/Gas 4.
- Place the chillies, pepper and garlic on a roasting tray, drizzle with oil and roast them for 25 minutes.
- Cool and roughly chop, add salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
- Allow the mixture to cool, then blitz with a hand blender.
Store in an airtight container, until ready to use.
This is a mouth-watering marinade for my Piri-Piri Chicken.
You will have guessed by now, that I am a chilli lover and I’m happy to share the passion!
P.S…You are free to add as many chillies as you can handle,