Everybody has their own peri-peri (or piri-piri) sauce, right? What's your peri-peri secret? We asked for your hot tips. You sent them.
Everyone has their strong opinion about what constitutes a good old peri-peri (or piri-piri) sauce, and TGIFood readers are no exception. Here are some of the responses we received to our recent Food Babble hot topic.
Rae Earl's chilli-hot sauce
From Rae Earl:
Your Karoo and Eastern Cape missives go down well with both myself and a life-long retired MD friend of 72 years standing since primary school days. He emigrated to the UK from PE about 20 years ago after having a successful practice there. He used to assist Andy Hillock in numerous surgery operations in PE, so, your news of food adventures in your neck of the woods and the Karoo always go down well with him, nostalgia being a foremost aide-mémoire for an expat SA citizen.
Being a hot sauce fanatic, I offer my very simple alternative to a food additive that became prohibitively expensive here before mostly disappearing from local shelves recently. Labelled as "Spillers Peri-Peri" sunflower oil, the last time I was able to purchase it, the price was around R95.50 for a 250ml bottle, ouch!
ChatGPT tells me that international retailers sell Spillers for a scary $7.95 to $9.95 per 250ml bottle ie. R135...
