- 20 dried peri-peri chillies reduce to 10 for a mild sauce
- 2 red onions peeled and thickly sliced
- 4 cloves of garlic peeled
- 2 large lemons zest and juice of both
- 120 ml cider vinegar
- 1 tablespoon dried oregano
- 2 teaspoons sea salt
- 1 tablespoon soft brown sugar
- 1 teaspoon cracked black pepper
- 2 dried bay leaves
- 120ml Wilson’s Peri Flavoured Oil
Wash the dried red chilies then place in a medium bowl the day before you make your Peri Mayo. Cover with just boiled water then cover with clingfilm. Allow to sit for 12-24 hours to re-hydrate and soften.
Start by charring the onion slices and garlic cloves in a grill pan on high heat. Turn them regularly until the onion has softened and has some good char marks on it – the garlic will take less time. Place in a food process with the blades on or in a blender jug.
Drain the chillie’s and red peppers then add to the food processor/blender followed by all the remaining ingredients apart from the oil. Blitz to mix until you have a smooth paste, which may take a couple of minutes and some scraping down.
Add the contents of the food processor/blender into a medium saucepan and over medium heat, reduce the sauce by a third. Stir frequently to prevent catching and stand back so you don’t inhale the vinegary chilli fumes!
Allow the thickened sauce to cool down whilst you clean out the food processor/blender and scrape it back in. With the motor running, trickle your Wilson’s Peri Flavoured Oil in in a thin and steady stream (like when making pesto or mayo). Once emulsified (thick and glossy with no separated oil) and fully cooled, you can use the sauce straight away.
Note: It will keep for 48 hours in the fridge or you can freeze it in portions.
Tip – coat some meat or fish with it before freezing you meat.
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