East African Piri Piri Sauce
8 large red chillies, seeds removed
4 cloves garlic
2 teaspoons paprika
1 teaspoon ground black pepper
1/3 cup lemon juice
olive oil, as needed
1. Put all ingredients in a food processor or blender and blend until smooth.
2. Add as much olive oil as you need to get the consistency of a thick sauce.
3. Store in fridge in an airtight container.
Will keep for about 6 weeks (but probably will not last that long!). This sauce is wonderful for spicing up mild food; if you have a family who cannot agree how spicy something should be, make the food mild, and have the piri piri on the table, to be added as required. Can be used as a dip for vegetables, or pita bread. To alter the heat, use different chillies. In the one photographed, I used scotch bonnet (hot!).
Source of recipe: This recipe was inspired by East African piri piri sauce recipe, in the World Food Cafe Cookbook No. 2.