Nando's Peri-Peri Salt, 70g

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Peel the cucumber, slice in half lengthways, remove the inside with a spoon and dice into 1cm cubes. Place the red peppers and red chillies on a heavy baking tray, then carefully char them all over using a blowtorch if you have one, or the flame on a gas hob. Alternatively, place them under a very hot grill. Transfer the charred peppers and chillies to a bowl and cover with cling film. Leave for 10 minutes so they steam while cooling, softening the skins. Make fully loaded dirty peri peri fries. Fry or roast some onions, tomatoes and sweet pepper and mix into the seasoned fries. Top with aioli/garlic mayo and peri peri sauce for a perfect peri peri feast!

Peri Peri seasoning is a dry rub spice mix, so it keeps quite well for months. Store this recipe in a sealable jar or air-tight container in a cool, dry place. This works very well if you are making this seasoning in bulk. When done spoon the seasoning into a glass jar and store it in a dark cabinet. Tandoori Masala Spice Mix: You’ll find so many uses for this blend, from morning eggs to a fresh green salad. If you enjoy spicy food, add as much pepper as you want to it. Add just a little pepper if you're not a fan of it. The choice is completely up to you!Peri peri seasoning takes less than five minutes to whip up. It is so hassle-free, anyone could do it! Piri Piri is used predominately in Portugal whereas Peri Peri and pili pili are various ways this seasoning is pronounced in parts of Africa. I’ve used all sorts of chillies to make this hot sauce: red jalapenos, cayenne peppers, and even mild kashmiris. But always with a few birds eye type chillies for heat.

You can easily store your homemade seasoning for half a year or longer. Just do not store the seasoning in direct sunlight or a warm spot. Stir in the paprika and oregano then cook the mixture for 3 minutes before adding the lemon juice, red wine vinegar, salt and pepper. Turn the heat down low and cook the sauce for a further 25 minutes. Grill the peppers on the barbecue, turning regularly. Cook for approximately 5 minutes or until the skin is evenly charred. Cool, peel off the skin and discard the seeds, then dice into 1cm cubes.Optional step: pour into a frying pan and cook over medium-low heat for 10 minutes. This deepens the flavour slightly and makes our piri piri sauce perfect to be served as a condiment.