Two of the reds will get into my peri peri sauce with the chili peppers off my tiny toony veg garden.
Peri peri sauce (used as a seasoning or marinade) is Portuguese in origin and “especially prevalent in Angola, Namibia, Mozambique and South Africa”. It is made from crushed chilies, citrus peel, onion, garlic, pepper, salt, lemon juice, bay leaves, paprika, pimento, basil, oregano, and tarragon. (says Wikipedia)
F is a big fan of peri peri chicken and peri peri prawns. So the sauce is a regular member of “Jar Club” in my fridge. I must admit that I am slightly ashamed with the number of jars and glass bottles occupying a huge space in the cupboards and the refrigerator. Sauces, dressings, preserves, pickles, marmalade you name it… My kitchen is a Mecca for full, half full and empty jars and bottles… Don’t you dare to think that they are sitting and getting old there. No! They are used and re-used and re-used all the time…
Anyway let’s move on tooooo…
Peri Peri Sauce.
2 pimento or 1 big red bell pepper, chargrilled or roasted (peeled and de-seeded)
3 bird’s-eye chilis
citrus peel (a finger size)
1 small onion, roughlychopped
3 cloves of garlic, crushed
juice of 1 lemon
1ts chopped basil
1/2ts dry oregano
1ts tomato paste.
I put all the ingredients in to the food processor and wizz until I have a fine paste.
Then I marinade the chicken pieces or cover the whole chicken with this luscious bright red sauce… Watch it! Don’t put your hands on to your delicate parts after dealing with peri peri with bare hands.
And of course I couldn’t stop there and made some peri peri chicken livers too…
Sautee the chicken livers with little finely chopped onions and garlic in butter. Add a good dollop of peri peri sauce and a spoonful of cream, cook until the livers are not oozing with blood and are fully coated with the cream and peri peri.