Homemade Peri Peri Sauce Recipe
Spicy, tangy homemade Peri Peri Sauce made with fresh chilies, garlic, smoked paprika & lemon, perfect for BBQs or weeknight dinners!
Servings: 14 servings
Ingredients
- 1 small red bell pepper
- 4-8 Thai red chilies African Bird’s Eye peppers
- 6 garlic cloves
- 1 small red onion chopped
- 2 teaspoons smoked paprika
- ⅓ cup fresh cilantro chopped
- 1 tablespoon dried oregano or fresh
- ½ cup olive oil
- 1 tablespoon white wine vinegar
- 1 Lemon juiced
- Salt and black pepper to taste 1 teaspoon each
Instructions
- In a blender or food processor, add all the peri peri sauce ingredients (1 small red bell pepper, 4-8 Thai red chilies, 6 garlic cloves, 1 small red onion, 2 teaspoons smoked paprika, ⅓ cup fresh cilantro, 1 tablespoon dried oregano, ½ cup olive oil, 1 tablespoon white wine vinegar, 1 Lemon (juiced), Salt and black pepper to taste).
- Blend until everything looks smooth. This will take about 1-2 minutes.
- Taste and adjust the salt if needed.
- Transfer the sauce to a jar and store it in the fridge for up to one week. Use as needed.
Notes
- Makes (1 ¾ cup)- Serving size is 2 tablespoons
- Blend until super smooth for the best texture. Scrape sides as needed.
- Taste and tweak salt/lemon after blending; the flavors bloom as it rests.
- Store in an airtight glass jar in the fridge for up to 1 week. Stir before each use.
- Freeze in small portions or ice cube trays up to 3 months. Thaw in the fridge and stir well.
- Oil separation is normal. Just give it a quick stir or re-blend to fix.
Nutrition
Calories: 84kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 3mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 462IU | Vitamin C: 30mg | Calcium: 15mg | Iron: 0.5mg