Peri-Peri Sauce
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
- ⅓ 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