Well, there's a debate over that...  In Mozam they call it Piri-Piri (pronounced Pele-Pele), south of the border in SA it's Peri-Peri. Piri-Piri is actually the name of the african birds eye chili.

Thanks Mac, I will give the recipe a try

Geez I just had Nando's peri peri coated chicken for the first time today and in of all places Malaysia.

Really good stuff! I can see what the fuss is about!

Oops. My bad. It's 1/2 cup of oil. You can use olive oil but i dont use it as it gives off a slightly funky taste after a while.

The hotter the better. The traditional recipe uses african birds eye chilies which arent too dissimilar from thai chilies. I actually found birds eye chilies at the Mercado Municipal in CWB (look for a Japanese lady who runs a fruit/vegies stall- slap bang in the middle of the market). They look like thai chilies but are smaller and shorter (max length of 3cm).

I prefer the cold peri peri personally. The onion really doesnt do it for me. I used about 30 chilies in mine. I have another 30 chilies drying in the sun outside for a rainy day (which, in Curitiba, is likely to be in a few hours from now!).

Good God...you're using a dozen habaneros in half a liter of water? That's not hot sauce, that's a weapon of mass destruction!

Make sure you wear gloves when you cut up the habaneros, if you didn't know that already.

I once made a batch of habanero peach preserves with a girlfriend who *really* liked hot food, and we only put one habanero in the entire large pot of preserves. We weren't making hot sauce, of course, but the peach preserves still could make your eyes water.