Homemade Peri Peri Sauce
Make homemade peri peri sauce in less than 30 minutes and use it as a marinade for peri peri chicken, serve it as dip or to spice up roasted veggies!
Serving: 5
Calories: 80kcal
Ingredients
- 1 red onion, peeled and roughly chopped
- 70 g African bird's eye chillies, stems removed (you can also use Thai red chillies)
- ½ red bell pepper, seeds and white parts removed and roughly chopped
- 1 ripe tomato, halved
- 2 tablespoon extra-virgin olive oil
- juice and zest of 1 lemon
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoon white or red wine vinegar
- 1 teaspoon smoked paprika
- sea salt and black pepper, to taste
Instructions
- Place all the ingredients into a food processor, and blitz until the mixture reaches a smooth but still chunky texture. If you want a creamy sauce, then blitz for a further 10 seconds, until creamy.
- Transfer the sauce into a small pan and simmer over medium-low heat for 20 minutes, stirring occasionally.
- Season with salt and pepper to taste, remove the sauce from the pan and allow to cool.
- Transfer the peri peri sauce into an air-tight container and store in the fridge for up 1 week.
Notes
How to store in the freezer:
Store into individual freezer-friendly containers. It will keep well in the freezer for up to 2 months.
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Nutrition
Calories: 80kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 111mg | Fiber: 1g | Sugar: 5g | Vitamin A: 703IU | Vitamin C: 37mg | Calcium: 11mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.