Peri peri sauce is hot and peppery and not hard to make but very easy to buy (which is saying something where I live – there’s not the most satisfying assortment of ethnic food available here).
But when I made the Angolan shrimp, one of you dear readers told me to try the same sauce on chicken.
Dear friend – you were not wrong! it was awesome!
I used this recipe and a bottle of peri peri sauce instead of fooling with making it fresh, and I am now rethinking how I can incorporate more of this sauce into all of my dishes.
Yeah, spicy is my thing.
So thanks again, and if any of you have more recipe suggestions, please let me know!