Difference between revisions of "Peri Peri Sauce"
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# Mix together all the ingredients in a small bowl. The spices will not dissolve but will be suspended in the [[oil]]. When using, keep Peri Peri well mixed. If you apply the Peri Peri to [[Chicken]], [[Pork]] or [[Shrimp]] do so sparingly. It is HOT. If you prefer, pass the Peri Peri after the food has been prepared in the regular way. Use a very small spoon. | # Mix together all the ingredients in a small bowl. The spices will not dissolve but will be suspended in the [[oil]]. When using, keep Peri Peri well mixed. If you apply the Peri Peri to [[Chicken]], [[Pork]] or [[Shrimp]] do so sparingly. It is HOT. If you prefer, pass the Peri Peri after the food has been prepared in the regular way. Use a very small spoon. | ||
| − | [[Category:Angolan | + | [[Category:Angolan cuisine]] |
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[[Category:Shrimp Recipes]] | [[Category:Shrimp Recipes]] | ||
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Latest revision as of 15:55, 11 July 2012
Description
This sauce can be used when you are baking, broiling, or charcoal Grilling. Use with Pork, Chicken or Shrimp.
Ingredients
- 4 tablespoons lemon juice
- 5 tablespoons olive oil
- 4 tablespoons coarsely ground red pepper
- 2 tablespoons garlic salt
- 1 teaspoon garlic powder
Procedures
- Mix together all the ingredients in a small bowl. The spices will not dissolve but will be suspended in the oil. When using, keep Peri Peri well mixed. If you apply the Peri Peri to Chicken, Pork or Shrimp do so sparingly. It is HOT. If you prefer, pass the Peri Peri after the food has been prepared in the regular way. Use a very small spoon.
