FOOD BABBLE: FIRE: Super-hot Mozambican peri-peri sauce and other fiery stuff
There are three trigger words right there — Mozambican, super-hot, and peri-peri. We asked for your fiery recipes. You sent them.
Three spicy recipes from readers were shared recently. Chef Marnix de Lorm provided a fiery peri-peri sauce recipe for marinating seafood or chicken. Ann Crowe contributed a chilli relish made with various chilies, garlic, coriander, vinegar, sugar and lemon juice. Giulietta Harrison offered a pickled peppadew recipe using white vinegar, sugar and the mild peppadew peppers. All three recipes allow for experimentation with chili varieties to achieve desired heat and flavor profiles.
Written by urgent.news from Daily Maverick's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
