PORTUGUESE PERI PERI SAUCE
Top and tail your chillies.
Put in plastic bucket and cover all chillies with vinegar and add a handful of coarse salt.
Mix and let is stand for 2 days.
Third day.
Clean equal amount of onions, green pepper to chillies.
Liquidise all the chillies and add some vinegar to help in to liquidise.
In a large pot add about 2 cm of cooking oil let it get hot.
Add liquidised onions, green pepper and chillies to the oil now add lots of garlic.
As much as you like.
Turn down and let this simmer for 20 – 30 min.
Add vinegar mixture of you want the peri peri sauce more liquid.
Bottle and use with all your food.
Marinate your chicken and then braai on the fire.
This is devine.
Make prego steak with this sauce as well.
Recipe: Jenny Nel Robberts
