Peri Peri Sauce
African birds eye chillies blended with garlic, lemon, paprika and vinegar into the Portuguese-Mozambican marinade.
Ingredients
Ingredients
- 12 pieces African birds eye chillies
- 1 pieces red bell pepper, roasted
- 6 pieces garlic cloves
- 80 ml lemon juice
- 60 ml red wine vinegar
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 120 ml olive oil
- 1 pieces bay leaf
- 1.5 tsp salt
Nutrition (estimated)
high confidenceRecipe total: 1722 kcal · P 26.9g · C 126.7g · F 126.7g
Estimated from 10 of 10 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Stem the chillies. Leave the seeds in for full heat, or remove them for something closer to a restaurant medium.
- 2Roast the pepper until blistered, then peel and seed it.
- 3Blend the chillies, roasted pepper, garlic, lemon juice, vinegar, paprika, oregano and salt until smooth.
- 4With the motor running, pour in the olive oil to emulsify.
- 5Transfer to a pan with the bay leaf and simmer gently for 10 minutes. Cooking it briefly is what turns a raw chilli purée into a sauce that keeps.
- 6Cool, remove the bay leaf, and check the seasoning.
- 7Use half as a marinade and reserve the rest for basting and serving. It keeps a month refrigerated.
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Questions and answers
How long does Peri Peri Sauce take to make?
About 30 minutes: 20 min prep and 10 min cooking.
What ingredients do you need for Peri Peri Sauce?
10 ingredients: African birds eye chillies, red bell pepper, garlic cloves, lemon juice, red wine vinegar, smoked paprika, dried oregano, olive oil, bay leaf, salt.
How many servings does this Peri Peri Sauce recipe make?
10 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Peri Peri Sauce?
About 172 kcal, with 2.7 g protein, 12.7 g carbohydrate and 12.7 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Peri Peri Sauce recipe suit?
It is vegan.
What cuisine is Peri Peri Sauce?
Peri Peri Sauce comes from Portuguese cuisine.
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