Some useful information regarding African Volcano sauces and marinades
The peri peri style sauce or marinade might split (or separate) – as it is wont to do. A vigorous shake of the bottle will allow emulsification again. You can also “extend” the volume of the peri peri sauce and marinade by adding extra sunflower oil or olive oil, to create a “thinner” version.
The bottles are recyclable (once the sauce is finished, you can wash thoroughly and heat-sterilize before decanting your own home-made flavoured oils etc.) and the square olive oil bottles allow far more packing and stacking options in your kitchen cupboards than round bottles, which might take up a greater area, due to their shape.
Some facts about the Peri Peri being produced:
- Currently produced at home. Cooked and bottled by Grant Hawthorne.
- Using British onions
- Chillies from Bedfordshire, currently using Scotch Bonnet and Facing Heaven Chilli
- Hotter variations of the sauce will launch later in 2012
- Milder variations of the sauce will launch later in 2012
- No GM produce used
- No preservatives used
- Spices are sourced through Spicetech/ Designa Sausage (link)
- Once opened it should be stored in the fridge at 3c for up to 6 weeks.
- Unopened, it can be stored in ambient temperature for up to 12 months
- Colour might change over a period of time
- Minimum 240g bottled
Allergy facts:Gluten (contains soy); garlic; chilli; alcohol, tomato, lemon, oil