Peri Peri Sauce

INGREDIENTS

Serves 4

8 birdseye chilli

2 flame grilled larger chilli OR CAPSICUM, 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 tbsp red wine vinegar

2/3 cup - 1 cup olive oil

1 tbsp salt

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Method

Blend everything, then heat over low heat till warmed through and split for 5 min. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Perfect for breakfast because I know you’ve just been sitting there with your burnt chillies waiting for the recipe.

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You can marinate some thighs and grill them or use crumbed nuggets from the freezer like we did. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Either way. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Make sure there’s enough sauce to dribble down your arm. ⠀⠀⠀⠀⠀⠀⠀

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♥️