Peri-Peri sauce/marinade

Discussion in 'Cooking' started by pappajohn, Aug 5, 2011.

  1. pappajohn

    pappajohn Funster Life Member

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    Stepdaughter #2 has just returned from an adventure holiday in southern africa and as a gift she brought me a jar of 100% genuine home made peri-peri sauce from mozambique.

    shirl just made peri-peri chicken using 3/4 teaspoon of the sauce......

    JESUS. H. CHRIST.....F.F.S....BLOOD AND SAND ..:Eeek::Eeek::Eeek::Eek!::Eek!:

    the toilet rolls are in the freezer in preparation for the ring of fire tomorrow :Doh::Wink:

     
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  2. 400ixl

    400ixl Read Only Funster

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    Love Peri-Peri but that sounds a little explosive.

    Have had some home made stuff out in the Caribbean, that was also suitably hot.
     
  3. Loujess

    Loujess Read Only Funster

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    Fantastic! I've just laughed my socks off. Good luck. :Rofl1::Rofl1:

    Ivy
     
  4. pappajohn

    pappajohn Funster Life Member

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    dont know how they make this stuff but it has a texture of tinned chopped plum tomato 'juice'....very thin...with a small chopped lime in the jar.

    the jar is a Cross and Blackwell (says so on the lid :Doh:) cast-off with her own label stuck on.

    no ingredients...no sell by/use by....just a name and address. :Cool:

    very nice in very small amounts :thumb:
     
  5. MikeandCarolyn

    MikeandCarolyn Read Only Funster

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    Making Hot Chilli Sauce - Piri-Piri Sauce
    It was probably the Portuguese who introduced the Chilli Pepper as we know it to Europe and the Far East. They were probably also the first to use peppers to create a hot sauce, not hot maybe by today's standards, but nevertheless piri-piri is the Portuguese Original. Look for Cayenne peppers and if you can't get them New Mexico or pequin.

    4 chilli peppers, cleaned and finely chopped
    juice of one Lemon
    3 cloves of garlic, minced
    One tablespoon of chopped fresh parsley, (optional)
    one tablespoon Paprika
    4 tablespoons of Olive Oil
    1 teaspoon Salt
    Remove stems and seeds from peppers - take the necessary precautions when handling hot peppers.
    Grind and mix all ingredients to a fine paste by hand or use a blender or food processor. If you want to go hotter add ground cayenne pepper of pepper flakes to taste. Cook in a hot frying-pan for a few minutes.
    Store in a sterilized jar in the refrigerator. The flavour will develop over the following week.

    There ya go :BigGrin: Enjoy.
    Mike
     
  6. pappajohn

    pappajohn Funster Life Member

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    a couple of ingredients missing there Mike....

    one being plutonium and the other being uranium.:Rofl1:

    you are correct about the Portuguese origin.....Mozambique was a portuguese colony and still has a large portuguese influence. :thumb:
     
  7. Douglas

    Douglas Read Only Funster

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    Yes, is great is it not. The first time I teased Piri-piri Gambas was in Mozambique. in a bar called the Marlin Rouge, I have been in with the Portuguese food ever since.

    Doug...
     

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