Authentic Mozambican super-hot peri-peri sauce recipe

Ingredients

• 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)

Instructions

1. 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, and 10 African bird’s eye chillies, finely chopped (don’t remove the seeds as this is where the heat is).
2. Put the lid on the jar, shake well and you’re done.
3. The sauce improves with time and will be even better – and more fiery – after standing for an hour or even a day.
4. If you want the sauce hotter, add more chillies and chilli powder.