Super hot Mozambican Peri-Peri sauce recipe

One of the best things about being in Mozambique is the fresh seafood! Try to make this sauce ahead of your self-catering break at San Martinho Beach Club™ for an authentic Mozambican flavour. Use this to marinate prawns or to make Portuguese chicken, both of which go well with a Portuguese roll to mop up the sauce!

In a clean glass jar, combine:

  • ½ cup white vinegar
  • ½ cup freshly squeezed lemon or lime juice
  • ½ cup olive oil
  • 1 tot chilli powder
  • 1 tot paprika
  • 1 tot salt
  • 1 tot chopped garlic
  • 10 African bird’s eye chillies, finely chopped (don’t remove the seeds as this is where the heat is)

Put the lid on the jar, shake well and you’re done. The sauce improves with time and will be even better – and more fiery – after standing for an hour or even a day.

If you want the sauce hotter, add more chillies and chilli powder.