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Piri-Piri Sauce From Marius

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2 red or green Spanish peppers; seeded and chopped
1 pinch tarragon
1 pinch thyme
1 pinch basil
1 pinch marjoram
1/2 bay leaf; crushed
2 tablespoons prescaled raisins
1/4 cup olive oil
3 tablespoons lemon juice

Use as a rub on a split chicken Grill it, basting with Piri-Piri Serve garnished with parsley and lemon wedges and rice. Source: Henriette Holthausen Chicken Cookery Round the World 1967. Posted to the BBQ List by Marius Johnston - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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