Peri-Peri Sauce aka Homemade Nandos!

Peri-Peri Sauce aka Homemade Nandos!

from everynookandcranny.net
Chicken

A hot and spicy sauce to be used as a marinade for meat or fish, or even stirred into mayonnaise to make your own Perinaise! As close as you can get to Nandos without knowing their actual secret recipe!

Ingredients

  • 20dried peri-peri chillies reduce to 10 for a mild sauce
  • 2roasted red peppers from a jar in vinegar or oil
  • 2red onions peeled and thickly sliced
  • 4 clovesgarlic peeled
  • 2 largelemons zest and juice of both
  • 120 mlcider vinegar
  • 2 tspsmoked paprika
  • 1 tbspdried oregano
  • 2 tspsea salt
  • 1 tbspsoft brown sugar
  • 1 tspcracked black pepper
  • 2dried bay leaves
  • ½ tspground allspice
  • 120 mlolive oil

Directions

  1. 1

    The day before you want to start, wash the dried red chillies then place in a medium bowl. Cover with just boiled water then cover with clingfilm. Allow to sit for 12-24 hours to rehydrate and soften.

  2. 2

    Start by charring the onion slices and garlic cloves in a grill pan on high heat. Turn them regularly until the onion has softened and has some good char marks on it - the garlic will take less time. Place in a food process with the blades on or in a blender jug.

  3. 3

    Drain the chillies and red peppers then add to the food processor/blender followed by all the remaining ingredients apart from the oil. Blitz to mix until you have a smooth paste, which may take a couple of minutes and some scraping down.

  4. 4

    Add the contents of the food processor/blender into a medium saucepan and over medium heat, reduce the sauce by a third. Stir frequently to prevent catching and stand back so you don't inhale the vinegary chilli fumes!

  5. 5

    Allow the thickened sauce to cool down whilst you clean out the food processor/blender and scrape it back in. With the motor running, trickle the oil in in a thin and steady stream (like when making pesto or mayo). Once emulsified (thick and glossy with no separated oil) and fully cooled, you can use the sauce straight away.

  6. 6

    It will keep for 48 hours in the fridge or you can freeze it in portions. I like to coat some meat or fish with it before freezing so I have a fast to make dinner stored away for another day!