Chris Basson´s Peri-Peri Sauce (5 Litres)
Over a year ago
1,543 views
Ingredients
- 300g Red Chillies with seeds
- 200ml Olive Oil
- 2tblsp Chopped Garlic
- 500ml Lemon Juice
- 2.25 ltr Cooking oil, like Canola
- 1.5 ltr Lemon Juice
- 100g English Mustard Powder
- 3x 67g Aromat
- 5 tblsp Salt
- 1 bottle Tabasco
- 1 refill pack Chicken Spice
- 1 refill pack BBQ Spice
- 1 refill pack Paprika
Accompaniment
Sponsored
Nederburg Cabernet Sauvignon Rose
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.
Description
This is the best Peri-Peri sauce I have ever tasted, beats any shop bought version any time! The heat is flavoursome with a great chilli kick, but addictive!
Method
-
1
1. Liquidise all ingredients and set aside.
2. Put all step 2. ingredients in a large pot and heat, but do not boil. Mix well until everything is combined. Add the chillies from the liquidizer and wash out the liquidizer with 500 ml Water and add to the pot. Heat it (again do not boil) for about 15-30 minutes for the flavours to combine, let it cool and bottle it.
Chef's Tips
Tip 1:
Makes great presents.
Tip 2:
i use a combination of normal red chillies and scoth bonnet (hotter)!
Tip 3:
Bottles can be bought in Wilkinson (UK).
Comments (0)