Peri Peri Sauce

Course: Sauce

Cuisine: South African

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings: people

Calories: 156kcal

Author: Platings and Pairings

Awaken your taste buds with Peri Peri Sauce, a classic South African condiment made with African bird's eye chili peppers, garlic, and citrus. Its bold, fiery flavor perfectly complements chicken, shrimp, vegetables, and more!

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Equipment

Ingredients

2 red bell peppers quartered and seeded
1 red onion peeled and sliced into thick rounds
6 cloves garlic crushed
1 cup Thai red chilis small, or African bird's eye chillies, stems removed and roughly chopped
½ cup tomato sauce
1/3 cup sherry vinegar or red wine vinegar or apple cider vinegar
2 teaspoons smoked paprika
1 teaspoon dried oregano
2 teaspoons kosher salt
1 teaspoon black pepper

To Finish:

1 lemon zested and juiced
1/4 cup red wine vinegar or apple cider vinegar
1/2 cup extra virgin olive oil

Instructions

Preheat broiler to high.
Arrange peppers and onion slices on a baking sheet. Broil, about 4-inches from the heating element, for about 10 minutes, until beginning to char.
Meanwhile, heat 1 TBSP oil in a large skillet over medium heat. Add the garlic and chiles and saute for 1-2 minutes, until fragrant. Set aside.
Transfer the charred peppers and onion, chiles and garlic to a blender or food processor. Add the tomato sauce, vinegar and spices. Puree until smooth. (Set the food processor bowl aside, we’ll use it later too.)
Transfer the sauce to a small saucepan, bring to a boil, then reduce the heat and simmer for 20 minutes.
Return the mixture to the food processor and add the lemon juice, zest, and vinegar). Turn the food processor or blender on, then slowly stream in the olive oil. Season with additional salt and pepper, to taste.
Enjoy immediately or store in the fridge for up to 2 weeks.

Notes

Storage

The whole batch or leftover sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
It also freezes well for about 2 months. I like to freeze hot sauces like this in ice cube trays or silicone molds for easy storage and thawing. When you want to use some of the sauce, let as many cubes as you need thaw in the fridge before serving.

Tips and tricks

To control the peri peri spice, decrease or increase the number of peppers that you use. You can also cool things off by removing the seeds and veins from some of the peppers before blending.
To enhance the smoky flavor and complexity, roast the chili peppers and garlic cloves alongside the red bell peppers and onions.
Remember to wear gloves when handling the hot chili peppers! Afterward, wash your hands very well and do your best not to touch your eyes or face.
Save some time by roasting the peppers and onions up to 1 week ahead of time. They’ll stay fresh when stored in an airtight container in the fridge.

Nutrition