I got tired of buying sauce to make the Chicken Trinchado - a few too many times of it being out-of-stock or my forgetting to order meant it was time to make my own.
I used to make & give to friends a few years ago, had about 30 Grolsch bottles in constant circulation between us all, but stopped for no reason in particular when we moved house.
So decided to resurrect the recipe - it is not a "true" Piri-Piri sauce as I use whatever chillies are available, you can substitute with your own to your personal taste & heat preference!
Ingredients:
2 large/4 small Red Onions
2 red Bell Peppers
2 yellow Bell Peppers
1 tablespoon crushed garlic
10 red Chillies + other chillies (to your preferred taste).
1 cup lemon juice
Zest of 4 lemons (4 large lemons = 1 cup)
1 tablespoon Paprika
1 tablespoon Oregano
1 tablespoon Coarse salt
1 teaspoon Black Pepper (powdered, not ground)
2 large/4 small Bay Leaves.
What to do:
Peel Onions, cut into quarters.
Remove seeds from Bell Peppers, cut into quarters.
Grill the peppers & onions - ideally over the fire (get a better smokey flavour) , or under the grill in the oven. They can get charred, it adds to the flavour.
Remove seeds from the chillies, and grill them too. I used mostly red chillies, but had a few green & some Jalapenos as well, so added them in too!
You can leave the seeds in if you prefer, I would rather not as they never get completely liquidised or blended.
Once the peppers etc. are grilled cut them up & place in a blender (you can put them into a pot & use an immersion blender too, it just takes longer!)
Add half the lemon juice, half the lemon zest, the garlic, & the dry spices & blend until a smooth paste.
Remove from blender, place into a pot, add the Bay Leaves & let simmer for about 2 hours, stirring every 15 minutes or so.
Remove from pot, back into blender, add the rest of the lemon juice & lemon zest, then, whilst the blender is running, slowly drizzle the olive oil into the mix. It will turn from a shade of dark red to a lighter orange/yellow colour. Add more oil for a thinner suace. You can, after tasting, also add more chillies at this point if it is not spicy enough for your liking. Just remember - the sauce will evolve over a few days & be at it's most hot after 2 to 3 days in the fridge!
Decant into sterilized jars & place into fridge immediately.
Then Enjoy!
I used to make & give to friends a few years ago, had about 30 Grolsch bottles in constant circulation between us all, but stopped for no reason in particular when we moved house.
So decided to resurrect the recipe - it is not a "true" Piri-Piri sauce as I use whatever chillies are available, you can substitute with your own to your personal taste & heat preference!
Ingredients:
2 large/4 small Red Onions
2 red Bell Peppers
2 yellow Bell Peppers
1 tablespoon crushed garlic
10 red Chillies + other chillies (to your preferred taste).
1 cup lemon juice
Zest of 4 lemons (4 large lemons = 1 cup)
1 tablespoon Paprika
1 tablespoon Oregano
1 tablespoon Coarse salt
1 teaspoon Black Pepper (powdered, not ground)
2 large/4 small Bay Leaves.
What to do:
Peel Onions, cut into quarters.
Remove seeds from Bell Peppers, cut into quarters.
Grill the peppers & onions - ideally over the fire (get a better smokey flavour) , or under the grill in the oven. They can get charred, it adds to the flavour.
Remove seeds from the chillies, and grill them too. I used mostly red chillies, but had a few green & some Jalapenos as well, so added them in too!
You can leave the seeds in if you prefer, I would rather not as they never get completely liquidised or blended.
Once the peppers etc. are grilled cut them up & place in a blender (you can put them into a pot & use an immersion blender too, it just takes longer!)
Add half the lemon juice, half the lemon zest, the garlic, & the dry spices & blend until a smooth paste.
Remove from blender, place into a pot, add the Bay Leaves & let simmer for about 2 hours, stirring every 15 minutes or so.
Remove from pot, back into blender, add the rest of the lemon juice & lemon zest, then, whilst the blender is running, slowly drizzle the olive oil into the mix. It will turn from a shade of dark red to a lighter orange/yellow colour. Add more oil for a thinner suace. You can, after tasting, also add more chillies at this point if it is not spicy enough for your liking. Just remember - the sauce will evolve over a few days & be at it's most hot after 2 to 3 days in the fridge!
Decant into sterilized jars & place into fridge immediately.
Then Enjoy!
