Peri-peri is perfect with chicken, fish and vegetables or added to pasta.
Peri-peri
Ingredients
- 125g Serrano chillies
- 20ml fresh ginger, finely chopped
- 2 garlic cloves, finely chopped
- 10ml smoked paprika
- 5ml salt
- zest and juice of 1 lemon
- olive oil, to cover
Instructions
1
To make the sauce, remove the stalks from the chillies and discard.
2
Put the chillies in a food processor and finely blend.
3
Place the chillies in a mixing bowl and add the remaining ingredients. Pour over enough oil to just cover the mixture.
4
Store in a sterilised jar in the fridge for up to 2 weeks.
![Chef Hugo Uys’ 5 Best [of New York] – November 2018](https://www.foodandhome.co.za/app/uploads/2018/09/Chef-Hugo-Uys-5-Best-150x150.jpg "Chef Hugo Uys’ 5 Best [of New York] – November 2018")
