Peri Peri Chicken. The ultimate expression of Portuguese-Mozambican fusion-cuisine (if such a thing ca be said to exist) and the signature dish of Nando's, the South African chain bistro popular throughout Africa and Europe. Sadly, the only American branch I know of is up in the Washington DC area. So, if you want Peri Peri then you have to make it yourself. Which I do. Even to the point of growing the requisite, and hard to find, Bird Chilis in the backyard. But there's a challenge: how many of those one-inch firecrackers do you put in your Peri Peri Sauce/Marinade? Too few and, while you get the flavor, you don't get Nando's signature punch. But too many and you sit goggle-eyed at the dining table, eyes watering, nose running, and sweat dripping off your earlobes. Enter The Spice House Peri Peri Blend.
As a general rule I'm skeptical of commercially-blended spice mixes, preferring to mix my own masalas but, having been a customer of the Spice House for a few years, I have come to appreciate the quality of their products. So I thought I'd give the peri peri spice mix a try. And I'm glad I did.
I still use fresh Red Bell Pepper, Red Onion, Garlic, Lemon Juice and Zest, and Red Wine Vinegar, but I use a couple of heaping tablespoons of the Peri Peri Blend for the spices and seasoning. That yields final product that is a well balanced combination of flavor and heat. So, if you like Peri Peri Chicken, and you don't want to grow hot chilies in your yard., I'd recommend you try this spice blend. But if you still look upon food as a test of manhood, feel free to grow your own Bird Chilis and throw a handful into the blender.
