It’s super easy. I’ll give you general ingredients, you have to play it by eye somewhat. Commercially they bind everything with xanthan gum, and I can’t be bothered even though I have it.
This is for one 500ml ball jar.
- 300g bird eye (piri piri) chillies. You can substitute Cayenne if you can’t find these. Use red ones. One or two green is fine.
- One large onion.
- 5 decent sized cloves of garlic.
- 50-100 ml oil - any vegetable oil is fine, I’ve used olive, sunflower, and corn.
- Thyme. Fresh or dried is fine. Loose the stalks if you’re using fresh. you want a good couple of teaspoons worth, but “to taste”
- Juice of 2 lemons. Again, vary this to taste.
Remove stalk from Chili, peel onion and halve or quarter it depending on the size of your blender.
Throw everything into blender, blitz until it’s as smooth as you want it. It should be a slightly orange colour.
Transfer to a saucepan and cook gently for 5-10 mins. We’re trying to thicken it up slightly and remove the raw vegetable taste.
Adjust the liquid level with water to achieve your desired consistency.
Once it’s done, you can either just transfer to a container and eat it quick (I could eat this in a day if i had a bbq or something, i am hopelessly addicted), or you could pressure can it.
Try it on fried chicken, roast chicken, pork chops stuff like that.
Without xanthan gum, I would expect this to separate after canning but this shouldn’t be a problem.
Edit: I’m a big believer in learning techniques over individual recipes. Obviously you need a recipe as a structure, but this recipe gives you a basic structure for making “Nando’s style” piri piri sauce. You can make it as liquid as you like or as thick as you like, you can adjust the heat etc.