This spicy and delicious mince mixture goes really well as a filling for buns, wraps and sandwiches.
Ingredients for Peri Peri Sauce
- 2-6 birds-eye red chillies (adjust spice level to your taste. 2 will be mildly spicy whilst 6 will be very spicy)
- 1 big red capsicum/bell-pepper
- 1 lemon's juice
- 2 tbsp paprika powder
- 2 tsp salt
- 1 tbsp oregano
- 1/2 tsp red chilli powder
- 2 tbsp vegetable oil
- 5 cloves of garlic
- 4 tbsp brown vinegar
- 1 tsp black pepper
- 1/4 tsp red or orange food colouring
- 500 gm chicken mince
- 1 tbsp oil
- 1 large onion, finely chopped
- 1 large carrot, grated (optional)
- 1 large capsicum/bell pepper, finely chopped
First, prepare the sauce by putting all the peri peri sauce ingredients in a blender and blending them until smooth. This can be done up to several weeks in advance and frozen until needed. The sauce made is enough for 2 batches of mince (or 1 kg of mince), so you will need to only use half for this recipe and freeze the other half for next time.
Next, you can begin working on the mince filling. Heat the 1 tbsp of oil in a pan and add the chopped onion. Stir fry until transluscent, then add the chopped capsicum and grated carrot. Stir together for a minute and then add the chicken mince. Pour the peri peri sauce over it and cook together over medium high heat for a few minutes, stirring regularly. Then reduce the heat to low, cover the pan and allow the mince to continue cooking gently until most of the moisture has dried out and the mince is fully cooked. Taste and adjust seasoning if needed.
You can smoke the mince if you want to add a bbq flavour to it.