Food processor or blender
Jars or bottles (for storing)
red onions, roughly chopped
garlic cloves, peeled and roughly chopped
African brid's eye chilies, stems removed
(can sub with red jalapeño or red serrano chilies)
red bell peppers, seeds removed and roughly chopped
Juice and zest of 3 lemons
red wine vinegar
cracked black pepper
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.
“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
african bird's eye chilies, cafe 7, hot sauce, nandos, peri peri sauce, peri-peri, spicy