Use this to marinate prawns or to make Portuguese chicken, both of which go well with a Portuguese roll to mop up the sauce.
Finely chop the garlic and throw this into a glass bottle or jar with the oil, vinegar, lemon juice, water, paprika powder, chilli powder and salt. Shake well until the ingredients are mixed and all the salt dissolved.
Now taste the sauce and if you want it hotter, add one or more finely chopped chillies to the sauce and shake. You can add as many chillies as you wish and if, like me, you like quite a lot of burn then it might be wise to mix two batches, one with fewer chillies.
Do not touch your eyes or any other sensitive parts of your body while you are making this sauce as the traces of chilli juice left on your hands will burn those sensitive parts. Go and wash your hands to get the chilli juices off them, and then still be careful.
The sauce can be used immediately but will improve with age and last in your fridge for weeks. You will use the sauce as a marinade, basting sauce or normal dipping sauce on braaied food.
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|Serving Size: 1 Serving (698g)
|Recipe Makes: 1 Servings
|Calories from Fat: 263 (51%)
|Amt Per Serving
|Total Fat 29.2g
|Saturated Fat 4g
|Monounsaturated Fat 19.8g
|Polyunsanturated Fat 4g
|Total Carbohydrate 59.4g
|Dietary Fiber 7.9g
|Sugars, other 51.5g
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 520
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