Piri-piri sauce 2

Yield: 1 Servings

Measure Ingredient
2 Fresh or dried red or green Spanish peppers, seeded and chopped
1 pinch Tarragon
1 pinch Thyme
1 pinch Basil
1 pinch Marjoram
½ Cruched bay leaf
2 tablespoons Prescaled raisins
¼ cup Olive oil
3 tablespoons Lemon juice

Use as a rub on a split chicken Grill it, basting with Piri-Piri Serve garnished with parsley and lemon wedges and rice.

Henriette Holthausen Chicken Cookery Round the World 1967.

Marius Johnston

Posted to bbq-digest V4 #35

Date: Wed, 6 Nov 1996 17:59:15 -0700 From: mariusj@... (Marius Johnston)

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