28 January 2009

piri piri sauce

To serve over griddled prawns (or veggies)


10 - 20 red chillies
2 fat garlic cloves
4 tablsp white wine vinegar
1/2 teasp paprika
glass e.v. olive oil

Remove the stalks & split the chillies lengthwise. Scrape out the seeds and collect them in a small cup. Pour the white wine vinegar over the seeds, cover with cling film and marinate for 24 hours (a few hours is fine if you are pushed for time)

The next day finely chop the chillies & garlic into a pulp. Drain the vinegar & discard the seeds.
Add vinegar to pulp, season with s & p and add the paprika. Add the olive oil, put in a jar & shake.
Leave to infuse for a few hours

Keeps for 3 or 4 days in the fridge (much longer without the garlic)


Anne said...

Sounds great, how long does it keep for?

Gill the Painter said...

Hi Anne
with the garlic in there, I'd not keep it for longer than 5 days in the fridge, Anne.

I've made it without to keep it longer - 2 weeks or longer maybe? the oil and vinegar keep it quite happily

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