Piri-Piri Sauce

Preparation info

    • Difficulty

      Easy

Appears in

The Rice Book

By Sri Owen

Published 1993

  • About

Start with 2 tablespoons of sambal ulek, and stir in 1–2 teaspoons of lime or lemon juice. You can also, if you wish, add 2–3 tablespoons of coarsely crushed roasted peanuts. Instead of salt, people in different parts of South-East Asia add fish sauce or shrimp paste to their basic hot chilli sauce.

Ingredients

  • 2 tablespoons of sambal ulek
  • 1–2 teaspoons of lime or lemon juice
  • 2–3 tablespoons of coarsely crushed roasted peanuts
  • Salt
  • fish sauce or shrimp paste
  • hot chilli sauce

Method

Making small quantities If you want just enough sauce for one meal, soak 4–6 dried small red chillies in hot water for 30 minutes, then drain. Cut up the chillies and put them in a mortar with a little olive oil or other oil, and some salt. Add cumin seeds, or fish sauce or shrimp paste, as you wish. Grind all together to make a smooth, or fairly smooth, paste. If you don’t eat it all, it will keep in the fridge for 2 or 3 days; the oil and salt help to preserve it.

Rice storage boxes and bins: Indonesia