- 10 long red chillies
- 90 g white wine vinegar
- 60 g olive oil
- 2 pinch salt
- 2 pinch sugar
- 1 clove garlic
8Recipe is created for
Pierce each chilli with a skewer, then blister all sides on the BBQ and place into a bowl and cover with cling film.
Once cooled, wearing disposable gloves, discard peel, seeds stalks.
Place into TM bowl along with vinegar, salt, sugar and garlic.
Blitz 10 seconds, speed 6, scrape down and go the same again. Once scraped again, turn onto speed 5 and slowly add oil onto the lid until all incorporated.
Peri Peri Sauce
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