Last week we experienced rain like never before. For four days, non-stop torrential rain pelted relentlessly down on Sydney. It was cold and it was wet. And had me craving a hit of chilli with some delicious warming food. So I got down to making a batch of peri peri sauce from scratch with homegrown chillies, lemons and limes for peri peri chicken dinner one night.
8-10 red chillies, stemmed and roughly chopped
3-4 cloves garlic, peeled
1/2 cup parsley leaves
3 tablespoons lemon and/or lime juice
1/2 cup vegetable oil
Salt, to taste
1. Roughly chop chillies, garlic and parsley
2. Add all ingredients to processor and blend until smooth.
3. Pour into container and store in refrigerator for a few hour for flavours to infuse before using.
Printer friendly recipe here.