Peri Peri Sauce (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 large red bell peppers, char grilled
02 -
1 large red onion, char grilled
03 -
4 cloves garlic, minced
04 -
1/2 cup lemon juice
05 -
1/4 cup red wine vinegar or apple cider vinegar
06 -
Zest of one lemon, finely grated
07 -
10 small red Thai chilis, roughly chopped
08 -
1 1/2 tsp smoked paprika or plain paprika
09 -
1 1/2 tsp dried oregano
10 -
2 bay leaves
11 -
1 1/2 tsp kosher salt
12 -
1 tsp black pepper
→ Finishing Ingredients
13 -
1/4 cup lemon juice
14 -
Zest of one lemon, finely minced
15 -
1/4 cup red wine vinegar or apple cider vinegar
16 -
1/2 cup extra virgin olive oil
# Instructions:
01 -
Roast the red peppers and onions on a gas grill, under the broiler, or on a cast iron grill pan. Ensure good char marks, but they do not need to be fully cooked, as they will finish cooking in the sauce.
02 -
Chop the peppers and onions, then add them to a food processor or blender. If using an immersion blender, ensure the ingredients are thoroughly pureed.
03 -
Add garlic, lemon juice, red wine vinegar, lemon zest, red Thai chilis, smoked paprika, oregano, salt, and black pepper to the food processor with the charred vegetables. Blend until smooth.
04 -
Transfer the blended mixture to a medium saucepan, add the bay leaves, and simmer slowly for 20–30 minutes.
05 -
Let the sauce cool to warm, remove the bay leaves, and return the sauce to the food processor. Add the remaining lemon juice, red wine vinegar, and lemon zest, then blend again. While blending, slowly drizzle in the olive oil until fully incorporated.
# Notes:
01 -
Use peri peri sauce to marinate chicken overnight for enhanced flavor, or brush some onto chicken while grilling.