Peri Peri sous



Use it as a dip, marinade or sauce. (Makes ±250 ml of sauce)

12 Bird’s Eye chillies (medium hot, up to 25 for extra hot)
6 cloves garlic
Juice of 1 lemon
1 cup good quality white vinegar
2 tbsp. paprika
2 tsp. salt
1 tsp. black pepper
1 tsp. white pepper
1 tbsp. sugar (takes the edge off the vinegar, leave out if you like)
1 onion
3 tbsp. olive oil
*¾ cup chopped cilantro/coriander leaves or parsley (a combination of both greens can also be used)
*1 tbsp. of cayenne pepper (optional)

Place in a blender, leave a little bit of chunkiness to it.

Using it as a marinade:
Pour into bottles and use as needed.

Using it as a sauce:
Pour in a pot and heat with lid on low simmer for one hour
Cool and bottle
Will last in the fridge for 4 weeks
You can substitute bird chilies with other high-heat chilies. Serranos (quite a bit milder though) would be a decent substitute, and to a lesser extent, habaneros and Scotch bonnets (both much spicier so be careful!). Jalapenos would be an ‘ok’ substitute but I find that it adds too much of a green pepper flavour and not enough heat
Source: South African recipes

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