Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Hirshon Mozambique Peri-Peri Sauce


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Units Scale
  • 110 African peri peri red chilis, roughly chopped (13 chillies for a mild sauce 46 chillies for a hot sauce 710 chillies for a very hot sauce) – OR if unavailable, use Thai bird chilis
  • 8 cloves garlic
  • 1 1/2 red bell pepper
  • 125ml/1/2 cup freshly squeezed lemon juice
  • 125ml/1/2 cup white-wine vinegar
  • 1 tbsp light brown sugar
  • 1 tbsp tomato paste
  • 2 tsp red chili flakes
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 3/4 cup chopped cilantro/coriander leaves or parsley (a combination of both herbs can also be used)
  • 2 tsp salt
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 250ml/1 cup olive oil

Instructions

  1. Wash a glass bottle in hot soapy water and dry it in the oven at 150°C for 10 minutes.
  2. Place all the ingredients, except the olive oil, in a food processor and blitz until smooth and lump-free.
  3. Gradually pour in the olive oil and process until the oil has emulsified with the rest of the ingredients to form a sauce of pouring consistency. Bottle the sauce immediately in the clean, sterilized bottle.
  4. This will keep fresh in the fridge for up to one month.
  5. It can be used as a marinade, baste or condiment.
  • Category: Recipes

Nutrition

  • Calories: 585.89 kcal
  • Sugar: 8.98 g
  • Sodium: 570.71 mg
  • Fat: 57.97 g
  • Saturated Fat: 8.02 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 17.19 g
  • Fiber: 3.3 g
  • Protein: 2.67 g
  • Cholesterol: 0.0 mg
✮ The Food Dictator ✮
Click here to see our Privacy, Ad and Cookie Policies, Citizen!
0
Would love your thoughts, please comment.x
()
x
Copy link
Powered by Social Snap