Peri-peri sauce made from peppers

Peri-peri sauce

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Peri-peri sauce is one of the spicier sauces made from peppers. In the original recipe, this sauce is made from a chili pepper called peri-peri, hence the very name of the sauce. When making peri-peri sauce, you do not need to go exclusively for peri-peri chili. It is alright to use any type of hot chili pepper. Obviously if you would like to stick to original recipe, then peri-peri chili is a must.

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Peri-peri sauce made from peppers
Peri-peri sauce

Ingredients for peri-peri.

  • 500 g red pepper e.g. bell pepper
  • 200 g red onion
  • 5 big garlic cloves
  • 150 ml freshly squeezed lemon juice
  • grated lemon zest from 1 lemon
  • 100 ml apple vinegar
  • 8 regular chili peppers or peri-peri peppers
  • 1 and 1/2 teaspoon of salt
  • 1/2 flat teaspoon of black pepper
  • 2 bay leaves
  • 100 ml olive oil

How to make peri-peri.

Peel the onion and cut it in half. Wash the peppers and cut them in half (I did not remove the seeds at this stage). Place the cut peppers and onions with the skin facing up on a baking tray. Put the tray in an oven preheated to 230 degrees Celsius for 20 minutes. The peppers and onions should burn fairly well (they should peel on the top). Take the baked vegetables out of the oven, cover with aluminium foil and let them cool down. Remove the seeds from the peppers and remove most of the burnt skin. Cut the onion and pepper into smaller pieces.

Put the mashed garlic, apple cider vinegar, olive oil, lemon juice, chopped onion and pepper, chopped chilli peppers, bay leaves, lemon zest, salt and black pepper into a pot. Put the pot on a heat. Bring all ingredients to boil, then reduce the heat to low and cook for 25-30 minutes. Put the cooked vegetables into a blender and blend until their consistency becomes smooth and creamy.


Spicy peri-peri sauce
Peri-peri sauce

Good to know when making peri-peri sauce.

The peppers and onions can also be grilled in the oven. The baking tray on which the peppers and onions are baked should either be lined with baking paper or aluminium foil.

I never remove the entire burnt skin from the baked peppers and onions as it gives additional flavour to the sauce.

If you want the sauce to be more liquid, add a little water after blending.

The sauce is perfect for marinades. I often marinate chicken breasts, wings and legs in it.

Do you like homemade sauces? If so, try our recipe for Garlic sauce.

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