Traditional Portugese chilli sauce has become quite popular and is now commercially widely available. But you can't go past homemade, and this recipe for piri piri is very easy to master.
- 10–12 medium-size, medium-heat bird's-eye chillies, finely chopped
- pinch of salt
- ½ lemon, juiced
- 100 ml olive oil
- 2 tbsp garlic powder (not crushed garlic as the mixture will be too runny)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix all ingredients into a thickish dipping sauce.