Homemade Peri-Peri Sauce
A well-balanced peri peri sauce that's good on almost anything, especially when basted on chicken and flame grilled. If you love Nando's peri-peri sauce, then this one is for you!
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Servings: 2.5 cups
Ingredients
- 1-2 tbsp olive oil
- 300 grams red onions cleaned and roasted *see notes
- 300 grams red pepper deseeded and roasted *see notes
- 6 garlic cloves peeled and roasted
- 3 garlic cloves peeled
- 5-8 bird's eye chili stems removed *see notes
- 1 tbsp lemon zest
- 4 tbsp lemon juice fresh
- ⅓ cup white wine vinegar
- 2 tbsp light brown sugar or honey
- 4 tsp smoked paprika
- 1 tsp dried origanum
- ½ tsp white pepper
- ½ tsp salt
- 1 bay leaf dried
- ½ cup neutral oil
Instructions
- Preheat the oven to 225 degrees Celsius/450 Fahrenheit. Line a large baking tray with baking paper or foil.
- Remove the core from the red peppers, remove any seeds and place on the lined tray with the skin facing upwards. Remove the bottom roots from the onions and any outer layers that might be damaged. Quarter the onions and place on the same tray as the red peppers. Lightly cover the vegetables in oil.
- Add 5 or more garlic cloves in the center of a small piece of foil, add a touch of oil and close. Place the garlic in the center of the lined tray with the red peppers and onions. Bake for 25 minutes, rotating the tray halfway through the baking process.
- Once the red peppers are done baking and have cooled slightly you can remove most of the charred skin from the red peppers.
- To a blender add the roasted red onions, peppers, roasted garlic, raw garlic, birds eye chili (see notes), lemon zest, lemon juice, white wine vinegar, smoked paprika, origanum, white pepper, salt and a bay leaf. Blend until a paste forms. Add 1/2 cup neutral oil and blend until smooth. Transfer to an airtight container. This recipe yields about 2 1/2 cups worth of sauce.