MOZAMBICAN PERI-PERI SAUCE

Recipe and photo: Dawie Rontgen

In a clean jar combine:
½ cup white vinegar
½ cup freshly squeezed lemon or lime
½ cup olive oil
1 tot chilli powder (25 ml)
1 tot paprika (25 ml)
1 tot salt (25 ml)
1 tot chopped garlic (25 ml)
10 African bird’s eye chillies (don’t remove the seeds as this is were the heat is)
Put the lid on the jar, shake well and your done.
The sauce improves with time and will be even better and more fiery after standing for an hour or a day.
If you want the sauce hotter, add more chillies and chilli powder.