Nando's Peri-Peri Salt, 70g

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Also, it is homemade, so you know exactly what's going into it. No additives or harmful ingredients. There is no cooking required, it's made by mixing up a handful of ingredients that blend so well together. Peri peri seasoning takes less than five minutes to whip up. It is so hassle-free, anyone could do it!

It is not only really easy to make but you can adjust it to your taste and it is also really cheap especially if you buy spices in bulk. Spices can be preserved for a long time so perfect to make the spice mix. Piri piri sauce also makes a great condiment. It goes very well with any grilled or fried food, especially seafood. Use it as a dip and you know me, spike mayonnaise with it. The amount I’ve given below adds just a hint of smokiness and earthiness to our peri peri sauce. You can double up on this if you like smoky. You can also use hot smoked paprika, if you like it hot. Bay Leaf If you fancy a mild piri piri sauce, use 1 mild red chilli and a whole red capsicum (bell pepper). This way, you get the flavour but not the heat. I’ve given you 2 recipes in the recipe card below. It’s really easy to mix up your own batch of seasoning. I find it more economical and I get the spicing exactly the way we like it. Why make peri peri fries?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. 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. 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. Pre-heat your oven to 240 °C. Meanwhile, add the piri-piri sauce ingredients to a food processor, blend everything for a couple of minutes. It should look like a smooth paste but not super liquid.

The name piri piri comes from the variety of chilli used, a cultivar of Capsicum frutescens, which also includes tabasco chillies, probably taken by the Portuguese from their colonies in South America to those in Africa and, from there, to Europe. In Swahili, pili pili apparently means pepper-pepper – prompting the witticism “the chilli so hot they named it twice” – and it lives up to that reputation. The fruit registers 50,000-175,000 Scoville units ( a measurement based on the amount of sugared water necessary to neutralise its fire), qualifying it for the “very hot” category in Kay Plunkett-Hogge’s book Heat, one below pure capsaicin (16m units, and “explosive!”).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. Piri piri sauce is Portuguese in origin and it is a versatile tangy (marinade) hot sauce made from piri piri pepper. The hot pepper is the major ingredient in making the sauce with other common ingredients like red pepper, lemon etc The authentic piri piri sauce would call for paprika, oregano, onions, garlic, bay leaves, salt and lemon juice. The ingredients used for this sauce these days allows for flexibility. 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

Label your pili pili seasoning blend container with the date and name to help you easily identify it. This works very well if you are making this seasoning in bulk. When done spoon the seasoning into a glass jar and store it in a dark cabinet. To 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. These Nando’s style peri peri fries are at their best eaten fresh from the oven and I don’t recommend storing them.

Casa slaw

If you are going to make your own dip, you can mix this up while the peri peri fries are cooking in the oven. As with every other dish, the secret is in the sauce. Every restaurant has a secret ingredient or two which is key to their sauce. Sometimes it’s down to adding something, but often it’s a case of increasing of one ingredient like garlic or chili. As simple as that sounds, it can be enough to make onechurrasqueira the favourite in a town. Piri Piri is used predominately in Portugal whereas Peri Peri and pili pili are various ways this seasoning is pronounced in parts of Africa. Grill the peppers on the barbecue, turning regularly. Cook for approximately 5 minutes or until the skin is evenly charred. Cool, peel off the skin and discard the seeds, then dice into 1cm cubes. Tandoori Masala Spice Mix: You’ll find so many uses for this blend, from morning eggs to a fresh green salad.