Piri piri sauce recipe
- Cuisine: Portuguese
Piri Piri Sauce
10 – 12 birdseye chillies, chopped finely (medium size, medium heat)
Juice of ½ lemon
100mls olive oil
2 tbsp garlic powder (not crushed garlic as the mixture will be too runny)
Displaying 10 of 32 Portuguese Restaurants.
|1.||Vasco's Portuguese Charcoal Grill||Kingston|
|3.||Greco's on Broadway||Nedlands|
|5.||Little Portugal||Dulwich Hill|
|7.||Anada Bar and Restaurant||Fitzroy|
|8.||Vaby's Mediterranean Grill Campbelltown||Campbelltown|
|9.||Vaby's Mediterranean Grill Penrith||Penrith|
|10.||Illawong Foodroom||Evans Head|
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If you want to pickle your own fish or cucumbers, it’s essential your jars and lids are properly sterilised before sealing to avoid spoilage. Preheat the oven to 120°C and line a baking tray with a clean tea towel. Wash the jars and lids in hot soapy water, then place in a large saucepan of cold water and bring to the boil over high heat. Reduce the heat to medium and simmer gently for 10 minutes. Using metal tongs, carefully remove the jars and lids from the water and place upside down on the lined tray. Place in the oven for 15–20 minutes or until dry. Alternatively, place the jars and lids in the dishwasher and run on the hottest cycle. This is a good option if you’re using rubber seals or plastic lids. As a rule, hot preserves should go into hot jars and cold preserves into cold jars.
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