My first try at preparing this amazing South African Peri Peri Sauce - Nando's fusion style. I gave a twist to the original recipe and went in for some fresh green peppers and capsicum instead of the traditional red peppers. It turned out real yummy and appetizing. It is so easy to prepare and is such a simple recipe. It is both tangy and spicy, real chatpata, just the way I like it. So check out the step by step pictorial recipe to prepare it.
So now there is absolutely no need to go in for those expensive store bought ones. Make it at home and refrigerate it for later use.
You can enjoy it as a dip with some veggie crudités / chips, use it as a marinade, as a spread on sandwiches / parathas, as an accompaniment to appetizers or prepare a gravy with it. Plenty of options for you to try.
- 5 long long green peppers, chopped
- 1 capsicum, chopped
- 1 onion, chopped
- 7-8 garlic cloves, chopped
- 8-10 green chilies
- 4 tbsp. olive oil
- 2 tbsp. vinegar
- 1 tsp. oregano
- 1/2 tsp. pepper powder
- 1/2 tsp. lemon zest
- 1 tbsp. lemon juice
- salt to taste
Heat 1 tbsp. oil in a pan and saute the onion, green peppers, capsicum and garlic for 2-3 minutes or till they turn translucent. Set aside to cool.
Blend with the remaining ingredients to a puree. Store in a clean airtight bottle and refrigerate for 10-12 days.
You can enjoy it as a dip with some veggie crudités / chips, use it as a marinade, as a spread on sandwiches / parathas, as an accompaniment to appetizers or prepare a gravy with it. Plenty of options for you to try.
Heat 1 tbsp. oil & sauté onion, green peppers, capsicum & garlic for 2-3
minutes or till they turn translucent. Set aside to cool.
Blend with remaining ingredients to a puree. Store in a clean airtight
bottle & refrigerate for 10-12 days.
Enjoy it as a dip with veggie crudités / chips, use it as a marinade, as a
spread on sandwiches / parathas, as an accompaniment to appetizers
or prepare a gravy with it. Lot of options.
No comments:
Post a Comment