PERI-PERI SAUCE RECIPE - COOKWITHSHABSS

INGREDIENTS

·         10 peri-peri chillis or other hot chillis (dried )

·         1 tbsp olive oil

·         2 tsp paprika

·         3 cloves garlic

·         1 onion

·         1 tsp oregano

·         1/2 tsp allspice

·         2 roasted red

·         100 ml cider vinegar

·         2 lemons 

·         1 tbs sugar

·         2 bay leaves

·         80 ml of olive oil

INSTRUCTIONS 

1. Soak the chillis fifty-fifty some bubbling water until the water has cooled. You can leave them drenching for the time being on the off chance that you wish. 

2. Chop the onion and garlic into enormous pieces. 

3. Heat the oil in an enormous skillet or shallow goulash dish. Delicately fry the onion and garlic until it is clear. At that point include the spices and flavors (aside from the inlet leaves). Fry for a few minutes longer. 

4. Transfer the singed onions to a blender. Include the drenched peri chillis, the simmered red peppers, lemons squeeze and zest, sugar, and apple juice vinegar. Mix until almost smooth, yet at the same time with a little surface. 

5. Return the blend to the griddle or dish. Include the narrows leaves, and warmth on a low-medium warmth until simply stewing. Go down to a tender stew and cook for around 20 minutes. Try not to cover the dish, yet permit the sauce to decrease marginally.