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5 from 1 vote

Peri-Peri Sauce

Spicy Hot Peri-Peri Sauce which is great for chicken or seafood
Prep Time10 minutes
Cook Time5 minutes
Course: Condiment
Cuisine: Portuguese
Keyword: hot spicy sauce, peri peri sauce, portuguese peri peri sauce

Ingredients

  • 1 tbsp vegetable oil
  • 1 large red onion roughly chopped
  • 2 red peppers roasted
  • 8 cloves garlic
  • 10 birds eye chilli
  • 10 large green chillies roasted and chopped
  • 1/4 cup olive oil
  • 4 tbsp fresh lemon juice
  • 1-2 tbsp white vinegar
  • 1 tsp dried oreganum
  • 2 tsp paprika
  • 1 tsp sugar
  • 2 tsp salt

Instructions

  • Chop the onion into quarters. Heat 1 tablespoon vegetable oil and cook the onion until slightly charred on the edges. In the last minute add the garlic with the skin and allow it to char a little.
  • To roast the peppers on a gas stove, turn it to the highest setting. Lay the pepper over the flame and turn the peppers until the skin is charred and blackened. You can also roast it in the oven by placing it on a baking sheet and roasting for 30-40 minutes. Remove the skin and roughly chop them.
  • Remove the skin off the garlic and place it in a food processor together with all the other ingredients
  • Process all the ingredients until it is quite fine. You will not get it smooth in the food processor
  • If you prefer a chunky sauce you can store the sauce in a clean, sterilized glass bottle
  • If you prefer a smoother sauce use a blender a puree the sauce until smooth
  • Store in a sterilized bottle in the refrigerator for up to a week

Notes

  1. I sometimes add more vinegar if I am storing the sauce for longer than a day. You can also add more according to the acidity you prefer
  2. You don't have to char the onion and garlic as I sometimes don't do that step. I use them raw.
  3. When marinating chicken with this sauce I make a few slits in the chicken so the sauce really gets into the chicken and I drizzle a bit more olive oil and roast. You can keep aside some extra sauce to baste the chicken
  4. This recipe makes about 2 cups of sauce
  5. I have also tried making the sauce without charring the onion and garlic and it still tastes fine
  6. For the peppers I used store bought roast peppers but you can roast your peppers in the oven or stovetop