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–+ servings
per peri sauce in a tall glass, tortilla chips and chili peppers in the background

Homemade Peri Peri Sauce

Course: Sauce/Dip
Cuisine: african, portoguese
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 5
Calories: 80kcal
Author: Andrea Soranidis
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!
Print Recipe

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. 

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