How to make your own Mozambican PERI-PERI sauce

Nando’s recently shared a delicious recipe to make true Mozambican peri-peri sauce.

I immediately jumped to it and tried. What a delicious fusion of Chilli, tomatoes and lemon juice.

This recipe will go down well on Father’s day if dad likes a hot meal. In fact both Brent and my older sons were licking their fingers after tasting.

Give it a try….

Mozambique Peri-Peri Sauce

You will need:
1/2 cup white vinegar
1/2 cup lemon juice
2 tbsp oil
1 tsp chilli powder
1 tsp paprika
1 tsp salt
2 tbsp pureed garlic
4 tbsp pureed onion
1 tbsp chopped fresh red chilli
6 African Bird’s Eye Chillies finely chopped with seeds

To make your sauce

  1. Preheat heavy based pan on medium to low heat with oil
  2. Crush the fresh chillies and the spice with the mortar and pestle until smooth paste forms. Set aside
  3. Add onion, garlic and salt to pan. Cook for 10 minutes or until onions are translucent
  4. Then add the fresh chilli and spice mix to the pan, cook for another 5 minutes
  5. Add vinegars, lemon juice and 1 cup of water to the pan. Bring to boil and simmer for 10 minutes
  6. Mix the cornflour with an extra 2 tbsp water, stir into sauce and simmer for another 2 minutes
  7. Blend the Sauce with a hand blender until smooth
  8. Pour into a jar and close lod tightly. Leave to cool.

Recipe courtesy of Nandos

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