What are friends for, eh?
Well, sometimes, they’re useful for helpfully pointing out that your lovingly crafted peri peri sauce looks like a medical sample, suggesting that you might want to get that checked out at the special clinic, and then bombarding you with inappropriate You Tube clips, including the Manic Street Preacher’s Slash and Burn.
Be assured, this is not a very, very alarming medical emergency.
This is a bottle of peri peri (or piri piri – it seems not to matter) sauce. Incidentally, the bottle came from the local uber-trendy homeware shop, and whilst I concede that it does look like it might be at home in a laboratory, it’s an excellent vessel for storing dressings, sauces, etc, in an oh-so-hip way. I’m not bitter about the whole sauce/sample incident, honestly.
So, this peri peri sauce. There’s a fair amount of conjecture about what constitutes a good peri peri, but the constant theme is an absolute shit load of chillies, something tart, such as lemon, vinegar or both, and a bit of sugar to balance it all out. And there’s the rub – it’s all about balance, about adjusting those mammoth key flavours until they line up just how you want them. Easy.
There isn’t a lot to this.
You just need a blender.