Nando's Peri-Peri Salt, 70g

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Seasoned with my special peri peri seasoning, these fries are full of flavour and don’t really need anything else, but we enjoy them with a luscious spicy dip. They’re every bit as good (if not better) as the ones you get at Nando’s and can be rustled up at home at any time. Peri peri seasoning If you are going to make your own dip, you can mix this up while the peri peri fries are cooking in the oven. The following are just a few places to try frango piri-piri in Portugal. You’ll also find it on most menus in the Algarve(sometimes calledfrango piri-piri, frango assado com piri-piri, frango no churrasco, or frango na brasa) but, to really experience proper piri-piri, it’s worth going to a restaurant that specialises in it. Instead of putting all the spices you can put them in a blender and pulse a couple of times to combine the spice mix. Allow the mixture to cool, then blend to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.

This, by far, is the most popular way of using piri piri sauce. Look out for recipes using our homemade hot sauce over the coming weeks. But essentially, you’d use it as a marinade, then grill, roast or barbecue whatever you’re cooking. Heat the olive oil in a large saucepan over a medium heat. It might seem a lot but will help to emulsify your sauce. Once the oil is hot, add the chopped onion and cook until just caramelised to bring out the sweetness and complement the fragrant chilli heat.Traditionally, the recipe calls for piri piri pepper, but you can substitute it with cayenne pepper or red chilli powder. You can also buy piri-piri sauce from your local Portuguese supermarket, if you’re cooking at home and are in a rush. Traditionally, this is a cheap and simple bottle of piri-piri sauce, but more and more companies are now offering more luxurious and artisan recipes that include other herbs and spices, as well as fruits and other ingredients. Here is my own version of this delicious sauce, I use this hot sauce all the time. You can also go wild with what you use the sauce with. As mentioned earlier this hot sauce is not only versatile but delicious too. you might just find yourself adding it to anything and everything. Well, I did and that includes sandwiches too. Piri Piri is used predominately in Portugal whereas Peri Peri and pili pili are various ways this seasoning is pronounced in parts of Africa.

In Portugal, the name Piri-piri is used to describe a chilli variety of the species Capsicum frutescens, the same variety commonly known as malagueta peppers. So, what’s the difference between piri-piri and malagueta? Although some people assume them to be different varieties, both originate from the same plant. The chilis differ in size, maturity stage, and pungency. Piri-piri chilis are usually smaller and can be hotter than malagueta chilis. They measure around 2-3cm in length and are considered very hot, on the scoville scale they can range between 50,000-175,000 Scoville Heat Units (SHU). If you’re not familiar with the Scoville scale, a common pepper like a Jalapeño is around 3,500 to 8,000 SHU. Piri piri peppers are much much hotter. Peri Peri seasoning is a dry rub spice mix, so it keeps quite well for months. Store this recipe in a sealable jar or air-tight container in a cool, dry place. This will impact the color and flavor of the seasoning as it will turn hard in the sun. Keep it in a dark and dry place like your kitchen cabinet or kitchen pantry. If you are wondering what Peri Peri seasoning is made of then take a look at this list of ingredients. Most likely you have the majority in your kitchen cabinet.

More Spices and Sauces

Peri peri, also known as piri piri or peli peli is a popular seasoning from Southern Africa, originally invented by the Portuguese settlers in Mozambique. Africa's Bird's Eye Chili, as it is called, is also known as its most famous seasoning. Mendes and Kiros both use large amounts of butter in their sauce, giving the finished dish a richness, but also tempering the heat. This prompts me to use olive oil instead, though you may prefer to go down their route. Some recipes also include whisky or brandy for preservation purposes, but unless you’re planning on keeping the sauce for a while, it doesn’t add much to the flavour. The cooking method Ground Piri-Piri pepper – to add heat to the seasoning you can also add malagueta pepper or cayenne pepper instead This is a spicy, rather than a herby dish. My testers don’t think the oregano used by Henry, Phipps, Stein and Kiros adds that much once the heat is ramped up, and the same goes for Kiros’s bay leaf. Both would get lost in my fiery sauce, but may prove more welcome in milder versions. Add the chopped bird’s-eye chillies to the food processor. Pulse to blend the peppers and chillies together coarsely. Alternatively, you can chop them all by hand.

I’ve used all sorts of chillies to make this hot sauce: red jalapenos, cayenne peppers, and even mild kashmiris. But always with a few birds eye type chillies for heat. I’m using only 1 leaf in our recipe for just a hint of aroma, leaving the chillies and lemon juice to do their thing. Optional IngredientsTo make the piri-piri sauce, preheat the oven to 180C/160C Fan/Gas 4. Put the chillies on a roasting tray and roast for 10 minutes. Berbere Spice Blend: Berbere is one delicious Ethiopian seasoning that’s delicious as a dry rub or finishing spice. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2–3 minutes.