On my last trip to London, I went to a Nandos Piri-Piri Chicken Restaurant and had one of their vegetable pitta-pockets. It was VILE, and gave me a nose bleed
But I love spicy food, and was curious what real Piri-Piri is like. Today on the TV a cookery programme showed how to make a simple Piri-Piri dressing. It can be drizzled over grilled tofu, vege-burgers, or vegetable kebabs.
1 small chilli (thai or birds-eye), deseeded and chopped
1 Jalapeno chilli, sliced
2 tbsp sweet paprika
1 onion, chopped
2 tbsp olive oil
1 tbsp red wine vinegar
juice of 1/2 lemon
Simply put all the ingredients in a food processor or blender, and ‘blitz’ until it becomes a sauce.
You can alter the amounts of chilli depending on how hot you want your sauce. I made it with a teaspoon of chilli sauce, because my chilli peppers haven’t ripened yet and balsamic vinegar, and concentrated lemon juice.