Nando’s Hot Peri Peri Sauce


Red dry chilies whole large ones 6

Baltan red chilies (optional) 15

Crushed red pepper or pepper flakes 2 tbsp

Oil half cup

White vinegar 1/2 cup

Onion small 1

Garlic 1 tsp crushed or paste

Lemon juice 2 tbsp

Salt 1 tsp

Boil both types of chilies for five minutes and drain. Place all the ingredients in a blender and blend for 3-4 minutes. Store in an airtight container and refrigerate.

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