500gred chillies of your choicebird eye are traditional
5medium garlic cloves
1shallot30g/1 oz pre peeled weight
1fresh bay leafor dried
1tspsweet smoked paprika
125mllight olive oilor any neutral/flavourless oil
3Tbspfresh lemon juice
1tspsalt
1tspwhite sugar
Medium Hot Piri Piri Sauce
1red capsicum (bell pepper)about 300g/10.5 oz)
200gmild-medium red chilliesor make up the weight to 500g, depending on the size of your red pepper 500g - 600g, it doesn't matter.
5medium garlic cloves
1shallot30g/1 oz pre peeled weight
1fresh bay leafor dried
1tspsweet smoked paprika
125mllight olive oilor any neutral/flavourless oil
3Tbspfresh lemon juice
1tspsalt
1tspwhite sugar
Instructions
Roughly chop the chillies and bell pepper if using. Place them in a blender or food processor.
Peel the garlic and shallot and drop into the blender.Cut the bay leaf on either side of its tough middle vein and add to the blender.If you're using a dried bay leaf, you'll have to pound or grind it to a coarse powder before adding. This can be done with a spice mill or pestle and mortar.
Add the paprika, olive oil and lemon juice. If you're planning to lightly cook your piri piri sauce (optional step below), then only add 2 Tbsp of the lemon juice here.
Place the lid on your blender and blend everything into a smooth, runny mix.Pour into clean jars and store in the fridge. Use within a week.
Optional Step - Heat your Piri Piri Sauce
Pour the sauce into a small saucepan or medium frying pan. Bring to a simmer on medium heat, then reduce heat to low and cook for 10 minutes, stirring a few times.
Take it off the heat and stir in the last tablespoon of lemon juice. Pour into sterilised jars, leave to cool then store in the fridge.I usually leave half the sauce raw, and cook the other half so I can use it as a condiment.
The nutritional information is based on 2 Tbsp per serving. So this is just a guide. If you're using this hot sauce to marinade some chicken or whatever, you might be using more than that.