This sauce can be used when you are baking,
broiling, or charcoal Grilling. Use with pork, chicken or shrimp.
4 tablespoons lemon juice
5 tablespoons olive oil
4 tablespoons coarsely ground red pepper
2 tablespoons garlic salt
1 teaspoon garlic powder
Mix together all the ingredients in a small
bowl. The spices will not dissolve but will be suspended in the
oil. When using, keep Peri Peri well mixed. If you apply the Peri
Peri to chicken, pork or shrimp do so sparingly. It is HOT. If
you prefer, pass the Peri Peri after the food has been prepared
in the regular way. Use a very small spoon.
country : Angola
course : sauce
source : Richard Himbarger [AFRICANrecipes]