Recipe by gailanng
Peri Peri, the national hot sauce of Zimbabwe, is an ancestor of many of our Acadian (and other southern) hot sauces.
- 4 -5 fresh hot chili peppers, chopped (such as jalapeno, habanero)
- 1⁄2 cup lemon juice or 1⁄2 cup lime juice
- 1 tablespoon cayenne pepper (to taste) or 1 tablespoon red pepper (to taste)
- 3 -4 garlic cloves
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 2 tablespoons dried oregano
- 1 teaspoon sugar (optional)
- 4 -5 tablespoons olive oil
Directions See How It's Made
- Combine all ingredients in a blender and process to a smooth paste. Refrigerate for at least 24 hours to allow flavours to develop.
- Prior to cooking, I recommend seasoning lightly with additional kosher salt.
- Suggested cooking method: Coat chicken pieces in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator.
- For oven cooking, it's important that the chicken pieces be arranged with no space between them. Using a dish that is too large will cause the sauce to burn off when cooking.
- Another authentic cooking method is to "butterfly" a whole chicken, which is to split a cleaned whole chicken down the center enough to allow it to lie flat, but without cutting it into two pieces. Then flatten it by hitting it with a mallet or sturdy bottle and coating the chicken with Peri Peri and marinating overnight before grilling.