MeatHead1313Member Since 30 Jul 2013
Offline Last Active May 29 2019 08:20 AM
Just had my first ripe cumari du para for the year. Love these tasty little firecrackers!
- Group Members
- Active Posts 2,168
- Profile Views 22,289
- Member Title Smokin' Hot
- Age Age Unknown
- Birthday September 14
Fishing, shooting, cooking, cricket and rugby league
Gday all. I'm an Aussie originally from the Brisbane area, now living in Louisiana. Been living here for 7 years and am loving it. Still fairly new to peppers, but learning heaps.
Favorite Hot Pepper
Scotch bonnets, Primo's, nagabrains, cumari du para and Jimmy Nardello
Favorite Hot Sauce
Swampadelic and anything Lucky Dog Hot Sauce
All seafood-besides mussels.
Favorite BBQ Food
Favorite BBQ Sauce
Super Spy Sauce Co's Bad Guy BBQ
Chili... Beans or No Beans?
Share a Recipe
Homemade Nando's style sauce. This is a peri peri sauce used by a restaurant chain I loved in Australia called Nando's. I use thai chilli's, due to having no genuine peri peri chilli's. and substitute 2-3 bishop's crown peppers for the red bell pepper. I also usually add a red habanero or 2 for added heat.
birds-eye red chillis
(adjust spice level to your taste....2 will be mildly spicy whilst 6 will be very spicy)
big red capsicum/bell-pepper
juice of one lemon
red chilli powder
(vegetable or olive)
cloves of garlic
Blend until smooth, then refrigerate until needed. Marinade chicken overnight, reserving some sauce for additional basting/serving.
Seeds Available For Trade