Prep 40 mins
Cook 0 mins
I got this recipe from an aunt of mine years ago. You can add it to a roast B.Q. into what ever you desire. Sometimes if I have fresh parsley on hand I add that to. I usually make enough to do me the whole years, sometimes more. But "BEWARE" its very "HOT" so have the beer handy! Ha!! I hope you all enjoy it, as much as I do.
- First remove the stems from the hot peppers, but leave the seeds inches.
- Next you peel the garlic bulbs, and the onion.
- Add all of the ingredients into a blender, for the exception of 1/2 cup salt and olive oil.
- Blend everything until its very well blended. Like a thick sauce.
- Now you pour it into a bowl, and sprinkle the remaining salt and olive oil over the sauce. Leave it for 4-5 days in a dark cool place, remember to stir it 2-3 times a day.
- Now just pour into distilled jar, add a little more oil if it looks too dry, and store away. Enjoy!
I love how easy this is to make, how well it keeps and its overall firey nature. Great for adding to pasta, soups or just about anything else you want to spice up. The only thing I would do differently next time is add a little less salt.
Excellent recipe for Piri Piri, I used Scotch Bonnet peppers which are a super hot pepper and it produces a super hot Piri Piri. A half teaspoon is enough for an entire meal. Do take care of your eyes when making this and wear gloves when preparing it. The taste is intense and this will satisfy any degree of heat that you want. Thanks Mia for a fabulous Piri Piri recipe!