Peri Peri Sauce

Blend it, warm it, let it split - that slick of chilli oil on top is the whole point. Make sure there's enough sauce to dribble down your arm.

Makes: About 1 ½ cups

Prep time:  10 minutes

Cook time: 5 minutes

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INGREDIENTS

8 birdseye chillies

2 flame grilled larger chillies or capsicums, skinned

2 lemongrass sticks

5 garlic bulbs

a small handful of coriander leaves and stalks

a small handful of flat leaf parsley leaves and stalks

2-3 tablespoons red wine vinegar

2/3 - 1 cup olive oil

1 tablespoon salt

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METHOD

Blend everything together until you have a coarse, loose sauce.

Heat over low heat until warmed through and split, about 5 minutes.

Use as a marinade for chicken thighs before grilling, or spoon straight over frozen crumbed nuggets.

HINTS

Letting it split is not a mistake. The chilli oil rising to the top is what you want spooning over the chicken.

Flame grilling the larger chillies or capsicums first is where the smoky depth comes from - blacken the skins, then rub them off.

Start at 2/3 cup of oil and work up. More oil mellows the heat, less keeps it sharp.

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NUTRITION (per recipe total - guide only):

Energy: approximately 7100kJ (1700 calories)

Protein: 5g

Fat: 180g

Saturated fat: 26g

Carbohydrates: 15g

Sugars: 5g

Fibre: 5g

Sodium: 7000mg

This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.