Piri-piri or peri-peri is Swahili for ‘pepper-pepper’ otherwise known as the African birds-eye chilies. It is a hot chili that comes originally from Mozambique, where it was adopted by Portuguese settlers.
1 tablespoon African birds eye chillies
4 tablespoons lemon juice
4 tablespoons olive oil
1 teaspoon pepper flakes
1 teaspoon minced garlic (or garlic powder)
1 tablespoon paprika
1 teaspoon salt
1 teaspoon fresh oregano, thyme or parsley (optional)
1Blend all the ingredients together into a paste
2The sauce can, if you wish, be stored in a refrigerator for the ingredients to properly fuse together to increase the intensity of the flavour
3The sauce can then be rubbed on meat, chicken, prawns etc ready for roasting or grilling.