General Reference/Tutorial

Peri Peri Sauce

In the last week or so, the topic of Peri Peri Sauce, or even more specifically “Nando’s Chicken” has come up at least 5 times … twice with acquaintances from South Africa and the remaining time with UK friends. That signaled to me that I should make my own. And then fate decided to tell me that I should really use the peppers from my own garden … which are mostly joloquia (ghost peppers) and habaneros, because actual peri peri chilis are near on impossible to find here. Anyway, voila … homemade Peri Peri Sauce. Spicy as all get out. Can be used on chicken (obviously), but also with veggies, fish or smear it on toast… 🙂 Be forewarned: recipe as written is crazy hot. If you want less spicy peri peri sauce, use less chilis or pick a variety that won’t kill you.

1 medium red bell pepper, ribs and seeds removed
1 small or 1/2 medium red onion
6-8 fresh red chilis (I used joloquia, but if you don’t want it quite so spicy, use any red chilis)
10-12 garlic cloves
3 tablespoons tomato paste
1 tablespoon Paprika
1/2 teaspoon ground black pepper
1.2 teaspoon Five Spice Powder
2 teaspoons salt
1 tablespoon dried oregano
zest from one lemon
3 tablespoons lemon juice
1/2 cup white vinegar
1/4 cup olive oil

Add all the ingredients in the work bowl of a blender and blend to make a smooth sauce. Transfer the sauce in a pan and cook for 15-20 minutes on medium low heat. Remove the pan from heat and let the sauce cool down. Pour the sauce in a glass jar and refrigerate for up to 30 days.



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