Peri Peri Sauce Recipe

Sensational Sauce Recipes to Elevate Your Meal

 

Delectable dishes aren’t hard to come by in the Scenic City. But sometimes, even when the food is cooked to perfection, the real secret is in the sauce. Next time you’re looking to elevate a meal, try one of these tasty toppings that is sure to steal the show.

 

By Christina Cannon

Photography by Rich Smith

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Café 7

Peri-Peri Sauce

 

Ingredients

2 red onions, roughly chopped

1 head garlic cloves, peeled and roughly chopped

1 cup African bird’s eye chilies, stems removed (can sub with red jalapeño or red serrano chilies)

2 red bell peppers, seeds removed and roughly chopped

3 ripe tomatoes, skins removed and roughly chopped

4 Tbsp. olive oil

Juice and zest of 3 lemons

1/3 cup red wine vinegar

2 Tbsp. sugar

1 Tbsp. salt

1 tsp. cracked black pepper

2 bay leaves

1 tsp. dried oregano

1 Tbsp. smoked paprika

 

Directions

Combine all ingredients in a food processor or blender and mix until all the ingredients are finely chopped and the mixture is saucy. Transfer to a saucepan over medium heat and simmer for 20 minutes, stirring every few minutes to prevent the sauce from burning. After 20 minutes, check the seasoning and adjust. The sauce should be well balanced with a good kick of spice and sourness from the lemon and vinegar. Pour into jars or bottles and keep in the refrigerator for up to 2 weeks.

 

 

Carey Douglas, chef at Café 7

 

“This is a very bold and spicy dish. I would suggest pairing it with a zesty red wine, such as a Cabernet Sauvignon or Zinfandel. My personal favorite is Joel Gott’s zinfandel.” – Carey Douglas, Chef

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pork with peri peri sauce from Café 7

Peri-Peri Sauce

Café 7
Course Sauce
Cuisine African

Equipment

  • Food processor or blender
  • Saucepan
  • Jars or bottles (for storing)

Ingredients
  

  • 2 red onions, roughly chopped
  • 1 head garlic cloves, peeled and roughly chopped
  • 1 cup African brid's eye chilies, stems removed (can sub with red jalapeño or red serrano chilies)
  • 2 red bell peppers, seeds removed and roughly chopped
  • 3 ripe tomatoes
  • 4 tbsp olive oil
  • Juice and zest of 3 lemons
  • cup red wine vinegar
  • 2 tbsp sugar
  • 1 tbsp salt
  • 1 tsp cracked black pepper
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tbsp smoked paprika

Instructions
 

  • Combine all ingredients in a food processor or blender and mix until all the ingredients are finely chopped and the mixture is saucy.
  • Transfer to a saucepan over medium heat and simmer for 20 minutes, stirring every few minutes to prevent the sauce from burning.
  • After 20 minutes, check the seasoning and adjust. The sauce should be well balanced with a good kick of spice and sourness from the lemon and vinegar.
  • Pour into jars or bottles and keep in the refrigerator for up to 2 weeks.

Notes

“This is a very bold and spicy dish. I would suggest pairing it with a zesty red wine, such as a Cabernet Sauvignon or Zinfandel. My personal favorite is Joel Gott’s zinfandel.” – Carey Douglas, Chef
Keyword african bird's eye chilies, cafe 7, hot sauce, nandos, peri peri sauce, peri-peri, spicy
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