Nando's Peri-Peri sauce

[lemonD]

We took the family to Nando's for the first time at xmas, a simple concept chicken and chips however the sauce made it for me.
Since then I've done spatchcocked chicken 3 times using their sauce but at £2.33 for a very small bottle I'm now looking for a recipe.
Do any of you guys have a TRIED recipe that's as good or better?
I've found plenty of recipes trawling the net for piri-piri/peri-peri sauces but I want to cut-out the hassle of sorting the wheat from the chaff?

LD

[Chuckwagon]

Hi LemonD.
Are you nuts? That stuff is hotter than a firecracker! Here’s a tried n’ true recipe by the well-known Steve Raichlen. He got it in West Africa and uses the real piri-piri chili. Folks here just use the Scotch Bonnet to kill their taste buds!

1 clove garlic, minced
½ tspn. coarse salt
1 or 2 Tblspns. finely chopped red chili peppers
1 Tblspn. Dijon mustard
¼ cup white wine venegar
¾ cup extra virgin olive oil (Portuguese)

Mash the garlic and salt with the back of a spoon. Add chilies and continue. Add mustard and then the vinegar a little at a time. Whisk in the oil and continue to beat the mixture as it thickens slightly.

Best wishes, Chuckwagon

[Zulululu]

Hi LemonD,
Here is a link for a recipe that I posted. http://forum.sausagemaking.org/viewtopi ... ght=#10556 If you baste it with some diluted tomatoe sauce towards the end you will get a nice red colour.
Regards.