Peri Peri Sauce

Hi everyone!

As some may have noticed, I take great pleasure in recreating classic "restaurant" favourites and sharing the successful attemps with you all. This sauce was inspired was inspired by the famous Nandos marinades/sauces with the perks of adjusting it to my own personal preference. You can also make subtle changes depending on who you are cooking for. I am a spice head, so I like everything HOT!

Recipe: Enough to marinade and baste 1 full chicken

1 1/4 cup white wine vinegar
1/4 cup fresh lemon juice
1/2 small diced red pepper
1 1/2 tsp honey
1/2 diced onion
8 cloves garlic roughly chopped
1 heaped tsp paprika powder
1 tsp dried thyme
1tbsp light soy sauce
1 tsp salt
9 green chillies- you can use, scotch bonnet, bird's eye, whichever you can find and the heat level you desire

Directions

1. Over medium heat saute the garlic, onion and pepper until they are slightly soft.
2. Add the rest of the ingredients except the chillies.
3. bring everything to a simmer and leave covered for 2 minutes.
4. Add the chillies, mix and leave to cool for a few minutes.
5. In a blender, blend everything until it is smooth.

This is great to marinade chicken and baste during the cooking process.