This fiery recipe was shared with us this week, along with other hot recipes.
From Marnix de Lorm:
Super-hot Mozambican peri-peri sauce recipe
Use this to marinate prawns or to make Portuguese chicken â actually, I eat it with pretty much everything.
Ingredients
½ cup white vinegar
½ cup freshly squeezed lemon or lime juice
½ cup good olive oil (donât use sunflower or canola)
1 tot chilli powder
1 tot paprika
1 tot salt
1 tot garlic, chopped
10 African birdâs-eye chillies, finely chopped (donât remove the seeds as this is where the heat is)
Method
Combine everything in a sterilised glass jar and refrigerate. Give it a good mix before use. Be prepared to make more for all your chilli-loving friends.
Annâs recipes supplied by her friend Anna Crowe:
Annâs chilli relish
Chillis, any kind, depending on your preference for heat
Garlic cloves, deskinned
Fresh coriander (optional, BUT I love it)
Olive oil
Cheap common vinegar
Salt
Sugar
Squeeze of lemon juice (optional)
Method
Top and tail chillies and cut into chunks with the seeds still intact. Put everything into a food processor and blitz.
Store in a screwtop jar in the fridge. Keeps for ages.
Note: Amounts of ingredients will vary according to your taste â you cannot make a mistake, just keep tasting as you blitz. OR not, if like me, you eat what you make, no matter how hot, OR not hot. Sometimes, I forget to put something in. Each type or combination of chillis will give a different character to the sauce.
Variation: Turn it into a sauce, which rivals Nandoâs, by thinning with cheap (common spirit) vinegar.
Tip: I have made this relish for years and years, across the oceans, with whatever chillies I had on hand â and everyone loves it. I love to eat it by the spoonful, straight from the jar â I believe it makes the body release dopamine, so itâs my drug of choice. I have just recently (2022) found a recipe for something similar that is served at the African Café! Sort of like an uncooked Mazavaroo (Mauritian chilli paste), minus ginger.
Annâs sweet chilli sauce
(Choose your own quantities according to taste)
Chillies, de-seeded
Onion, roughly chopped
Tart green apples, cored *
Sugar
Cheap white spirit vinegar
A few garlic cloves (optional)
Salt to taste
Method
- I often use non-tart apples and then add some/lots of lemon juice. Sometimes I peel the apples, sometimes I donât.
Measure out an equal volume (or thereabouts) of each of all the ingredients, except the garlic and the salt.
If you have a food processor, bung the whole lot in and give it a blitz, or just chop everything up.
Put all the ingredients in a saucepan and boil for 15 mins.
Remove from the heat and let it cool slightly, then blend the sauce with a blender, a hand mouli or pass it through a sieve to get a smooth sauce with a pouring consistency.
It looks like a mess until you blend it, then it gets a lovely consistency and a beautiful colour.
While itâs still warm, pour the sauce into sterilised bottles and seal.
Note: If you grow your own chillies, you can really experiment with the heat levels and flavours, using this basic recipe as a guide. Each type or combination of chillies will give a different character to the sauce.
Tip: Peppadews are our best chillies, if we can get them. When I made this with long, thin red chillies I used half of those and half ordinary red salad peppers, because I was worried it would be too strong. It worked well.
From Giulietta Harrison:
Giulietta Harrisonâs pickled peppadews
Itâs basically equal quantity white wine vinegar (I use spirit) to sugar with your cleaned peppadews.
Essentially, you just need to cover the peppadews with vinegar, and then add an equal amount of sugar, bring to the boil, simmer for a short while (about 1 minute) and then bottle.
Tip: Donât cook for too long: the sugar gets too sticky and the peppadews too pap.
Send us more of your peri-peri or hot sauce ideas. DM