malagueta piri-piri sauce

Serves: 12

Prep time: 25 mins

Cook time:

Total time: 25 mins

Dietary: vegan

Meal type: mains

Misc:

Occasion:

Author: dghchocolatier

If you would like to use one of David's recipes, would like to discuss a TV appearance, Radio interview or Food Festival Event then please visit the Media Queries Page to get in contact with David direct.

Ingredients

  • Fresh Malagueta chilli
  • sea salt
  • ratio 10:1 chillies to salt
  • Olive oil

Method

 

Wash and dry chilli

Cut off tops split

scoop out the white membrane inside and seeds (I prefer to leave them in)

Grind the chilli in a mortar and pestle with some salt.

Mix chilli with the remaining salt and put in a glass jar, loosely covered in the fridge

Stir every day for 6 days (or until it stops fizzing when you stir it)

Pack into a labeled and dated sterilised jar and cover the top of the paste with olive oil.

Put the lid on store chilled.

Always make sure the paste is stored covered with olive oil to keep it sealed and add more oil as needed.