Peri Peri Sauce

I love all things chilli so inventing this peri peri sauce was easy. You can use it as a marinade or as an accompaniment to any dish



Ingredients:
4 x Tablespoons Olive Oil
4 x Tablespoons Vegetable Oil
1 x ½ Onion (driced)
3 x Cloves Garlic (diced)
2 x Tablespoons Mixed Herbs (dried)
1 x Handful dried red chilli’s crushed (in a pestle and mortar)
4 x Fresh red chilli’s (diced)
4 x Fresh green chilli’s (diced)
1 x Tin Tomatoes
1 x Teaspoon sugar
2 x Tablespoons Lemon Juice
Salt and pepper to taste

Method:
• Gently sauté the onions in the oil.
• Add the garlic and herbs.
• Add the fresh red and green chilli’s and gently cook for about 2 mins.
• Add the dried chilli’s.
• Add the tin of tomatoes and bring to the boil.
• Remove from heat and add the teaspoon of sugar.
• Allow to cool slightly and blend until smooth.
• Put the blended sauce back into the pot.
• Add the salt, pepper and lemon juice and allow to simmer for about 5 mins.
• Allow to cool slightly and pour into a bottle / jar.
• Ensure the sauce is cool before closing the bottle / jar.
• Refrigerate.
• Use to marinate meat or add to your food for an extra kick.
• Enjoy!

Please note:
I prefer using a box of pasata instead of a tin of tomato’s but tinned tomato’s work just as well.