INFO:

All about the Sauce, 47 of 50. My Peri Peri style sauce which is also a marinade rather handily so the chicken you see in the video was cooked in this too. It is fiery but you could just use less chilli to be fair.. 2 red peppers 1 red onion 2 red chillis (jalapeños u002F Serrano) 5 Birds Eye chillis 8 cloves of garlic Zest and juice of 1 lemon 1 tbsp smoked paprika 1 tsp salt 1 tsp white pepper 2 tbsp Sherry vinegar or red wine vinegar 40ml olive oil Handful of flat parsley Few fresh oregano leaves (optional) Few drops lemon juice 1 tbsp Sherry vinegar 60ml olive oil 1. Drizzle the peppers, onions and red chilli with a little oil, char them in a hot oven or even better on a bbq then allow to cool 2. Add the remaining ingredients to a blender and blitz until smooth, add to a pan and simmer on a low heat for 20-25 mins (you can add a little water to loosen it) 3. At this point you have a marinade 4. Add the remaining lemon, vinegar and oil then blend again to make more of a sauce