Why Make This Recipe
Peri Peri Sauce adds a delicious kick to your dishes, especially when paired with Portuguese chicken. This versatile sauce is perfect for marinating, dipping, or adding flavor to any meal. Making it at home allows you to control the spice level and customize the flavors to your liking. Plus, it's fresh and packed with bright, zesty ingredients that will elevate your cooking.
How to Make Peri Peri Sauce
Ingredients:
- ¼ cup lemon juice, zest of one lemon, finely minced
- ¼ cup red wine vinegar, or apple cider vinegar
- ½ cup extra virgin olive oil
- 2 large red bell peppers, char grilled
- 1 large red onion, char grilled
- 4 cloves garlic, minced
- ½ cup lemon juice
- ¼ cup red wine vinegar, or apple cider vinegar
- Zest of one lemon, finely grated
- 10 small red Thai chilis, roughly chopped (more to taste for hotter sauce)
- 1 ½ teaspoon smoked paprika, or plain paprika
- 1 ½ teaspoon dried oregano
- 2 bay leaves
- 1 ½ teaspoon kosher salt
- 1 teaspoon black pepper
Directions:
- Start by roasting the red peppers and red onion. You can use a gas grill, broiler, or a cast iron grill pan. Aim for good char marks on the outside; they don't need to be fully cooked at this stage.
- Once roasted, chop the peppers and onions and place them in a food processor or blender. If you only have an immersion blender, you can use that, but ensure the ingredients are blended well.
- Add the minced garlic, lemon juice, red wine vinegar, lemon zest, red Thai chilis, smoked paprika, dried oregano, salt, and black pepper to the processor. Blend until the mixture is smooth.
- Pour the sauce into a medium saucepan and add the bay leaves. Let it simmer slowly for 20 to 30 minutes.
- After simmering, allow the sauce to cool slightly. Remove the bay leaves and return the sauce to the food processor.
- Add the additional lemon juice, red wine vinegar, and lemon zest. Puree for a few more minutes until the sauce is very smooth. While the processor is running, slowly drizzle in the olive oil.
How to Serve Peri Peri Sauce
This sauce is fantastic as a marinade for chicken, especially grilled or roasted Portuguese chicken. You can also use it as a dipping sauce for fries, grilled vegetables, or seafood. Try drizzling it over tacos or adding it to your favorite sandwiches for an extra burst of flavor.
How to Store Peri Peri Sauce
Once your sauce is ready, allow it to cool completely before transferring it to an airtight container. You can store it in the refrigerator for about one week. For longer storage, consider freezing it in small portions. Just thaw it in the fridge before using.
Tips to Make Peri Peri Sauce
- Adjust the heat by adding more or fewer chilis according to your personal taste.
- For a smokier flavor, you can use smoked paprika instead of regular paprika.
- Feel free to experiment with other herbs like thyme or basil for variation in taste.
Variation
You can modify this recipe by adding other peppers for a different flavor profile, such as jalapeños for a spicier kick or even adding mango for a sweet twist.
FAQs
Can I make this sauce without grilling?
Yes! If grilling isn't an option, you can roast the peppers and onions in the oven at a high temperature until they're charred.
How spicy is this sauce?
The spice level depends on the number of Thai chilis you use. Start with 10 for a medium heat, and adjust to your preference for more or fewer chilis.
Can I use this sauce for other meats?
Absolutely! Peri Peri Sauce pairs well with chicken, fish, shrimp, and even vegetables. It's great for adding flavor to any dish!
📖 Recipe
Peri Peri Sauce
Ingredients
For the sauce
- ¼ cup lemon juice
- 1 lemon zest of one lemon, finely minced
- ¼ cup red wine vinegar or apple cider vinegar Choose based on preference
- ½ cup extra virgin olive oil
- 2 large red bell peppers, char grilled
- 1 large red onion, char grilled
- 4 cloves garlic, minced
- 10 small red Thai chilis, roughly chopped (more to taste for hotter sauce)
- 1 ½ teaspoons smoked paprika or plain paprika
- 1 ½ teaspoons dried oregano
- 2 leaves bay leaves
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
Preparation
- Start by roasting the red peppers and red onion to achieve good char marks using a gas grill, broiler, or cast iron grill pan.
- Once roasted, chop the peppers and onions and place them in a food processor or blender.
- Add the minced garlic, lemon juice, red wine vinegar, lemon zest, red Thai chilis, smoked paprika, dried oregano, salt, and black pepper to the processor. Blend until smooth.
Cooking
- Pour the sauce into a medium saucepan and add the bay leaves. Let it simmer slowly for 20 to 30 minutes.
- After simmering, allow the sauce to cool slightly. Remove the bay leaves and return the sauce to the food processor.
- Add the additional lemon juice, red wine vinegar, and lemon zest. Puree for a few more minutes until very smooth, while slowly drizzling in the olive oil.
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