HOT DROPS Peri Peri & Ghost
Two chilli varieties with their unmistakable character are united here. The result is a fiery rock’n’roll with a touch of herbal aromas and heart-freshening lemon. Let’s dance!
Recipe suggestions: for aperitifs, in tomato dishes, for grills, etc.
Ingredients: Peri Peri Chili , vinegar, cane sugar, lemon juice, garlic book, sunflower oil, dried chili, salt, ghost pepper chili parsley, thyme, oregano, xanthan gum
Content: 125 ml
Original recipe handed down from a traveller through Africa .
On a scorching hot evening I strolled into a dimly lit bar in Otjiwarongo. The host with a face tanned by wind and sun served me with a lukewarm beer and the mixed grill menu of the day: “rack of lamb – beef steak – grilled piece of chicken and wild ragout crowned with a fried egg”. It was delicious and perfectly prepared. A trio of chilli sauces was served with it – fantastic. It turned out that an Angolan prospector had spent several months in the region during his time out. He mixed and perfected the chili sauces, which consist of a total of six types of chillies. The chillies were planted by a former tenant – before he left the hostel in one night without paying. But he left behind the basic recipes from which the HOT DROPS were finally created.