Peri-peri is perfect with chicken, fish and vegetables or added to pasta.
- 125g Serrano chillies
- 20ml fresh ginger, finely chopped
- 2 garlic cloves, finely chopped
- 10ml smoked paprika
- 5ml salt
- zest and juice of 1 lemon
- olive oil, to cover
To make the sauce, remove the stalks from the chillies and discard.
Put the chillies in a food processor and finely blend.
Place the chillies in a mixing bowl and add the remaining ingredients. Pour over enough oil to just cover the mixture.
Store in a sterilised jar in the fridge for up to 2 weeks.