Mozambican piri-piri sauce

Preparation

1. 1

   Remove the stems from the piri-piri chillies (keep or remove the seeds depending on how hot you want it) and crush the garlic.

2. 2

   Blend the chillies, garlic, lemon juice, paprika and a crumbled bay leaf with the oil, until you get a fairly smooth but still slightly textured sauce.

3. 3

   Pour into a small saucepan and heat over low heat for 5 minutes, without boiling, so the flavours meld together: this brief cooking is what softens the raw chilli sharp heat a little.

4. 4

   Season with salt, taste and adjust the acidity or heat to your liking.

5. 5

   Let cool before transferring to a clean jar.

6. 6

   Keeps for a good week in the fridge; use it to brush chicken, fish or prawns before grilling.