"DC." > wrote in :

> There's a bottle of Portuguese Piri-piri sauce around the house, the
> Mrs likes it on her grilled chicken but being the tight fisted person
> that i am, i read the label & contents & makes my own. Here's how i
> did it... changing it a bit according to the great Musgovian
> tradition.
>
> Chillis ( all sorts & types but i had Jaimacan scotch bonnets)
> spring onions/scallions is what you call them.
> ginger
> garlic
> a few pickled red peppers(bell is what you call them) or just fresh.
> salt & sugar
> a drop of wine vinegar or any type of vinegar.
> and whatever else you fancy... coriander, parsley, anchovies, capers
> etc. they're all good.
>
> Blitz the lot in a blender & marinate your choice of meat for a few
> hours if not longer. Oven cook, grill, BBQ etc.
>
> If you make a large batch, pour it all into a clean sterilsed jar &
> let it settle before pouring some veg. oil over to seal the top of the
> sauce & prevent it from going off. You can also use this as a spicy
> dip anytime.

Sounds wonderful. Maybe I should start growing chillies. %^D

sq