Cooked - Peri-peri Sauce

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Peri-peri Sauce

1.0

3-4 red bell peppers, roasted and peeled

1 medium red onion, chopped

3-4 cloves garlic, minced

1-4 red chillies, chopped

¼ cup lemon juice

¼ cup apple cider vinegar

2 tbsp smoked paprika

1 tbsp cayenne pepper (optional for extra heat)

1 tsp ground cumin

1 tsp dried oregano

1 tsp ground black pepper

1 tsp salt

1 tbsp olive oil

1 tbsp brown sugar (for balance)

¼ cup water (adjust for consistency)

A small bunch of coriander or cilantro (optional)

You can either preheat your oven to 200°C (390°F) and roast the red bell peppers for about 25-30 minutes until the skins blister. You can char the them on an open flame! BE CAREFUL THOUGH. Once cooled, peel off the skin and roughly chop the peppers
In a blender or food processor, add the roasted red peppers, onions, garlic, chopped chilies, lemon juice, apple cider vinegar, smoked paprika, cumin, oregano, salt, pepper, and brown sugar. Blend until smooth
Taste the sauce and adjust salt, sugar, or vinegar to get the balance right for your preference. If it's too thick, add more water as needed.
Let the sauce cool, then store it in a jar. It will last for about 2 weeks in the fridge.
Sautéing the onions and garlic prior before adding to the food processor
Once the sauce is complete, pour the sauce onto a saucepan and allowing this to heat up so the sauce can thicken up, which will allow the flavours to develop even more
If you do not like coriander, you don't need it

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥫Sauce

CuisineAfrican

Occasions🍗Barbecue📆Everyday🍖Grilling

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 71 weeks ago

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