Home-made Peri-Peri sauce
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
12 (makes 3 cups of sauce. 1 serving = 1/4 cup)
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Calories
76 kcal
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Course
Condiments
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Cuisine
South African
Home-made Peri-Peri sauce
Description
This Home-made Peri-Peri sauce brings together a blend of red onions, garlic cloves, abundant African bird's eye chilies, red bell peppers, and peeled ripe tomatoes. The ingredients are finely chopped in a food processor and combined with olive oil, fresh lemon juice and zest, red wine vinegar, sugar, salt, cracked black pepper, bay leaves, dried oregano, and smoked paprika. The sauce is then gently simmered for about 20 minutes, allowing flavors to deepen and the ingredients to meld into a smooth, vibrant, and tangy condiment with a prominent spicy kick from the chilies balanced by the acidity of lemon and vinegar.
Once cooled, the sauce can be jarred and refrigerated, where it keeps for up to two weeks. It can be used as a marinade, dipping sauce, or accompaniment to grilled meats and vegetables, adding bright heat and complexity.
Ingredients
- 2 red onions peeled and roughly chopped
- 1 garlic cloves peeled and roughly chopped, head
- 1 cup bird's eye chillies stems removed, African variety
- 2 bell pepper seeds removed and roughly chopped, red
- 3 tomatoes skins removed and roughly chopped, ripe
- 4 tablespoons olive oil
- lemon juice and zest of 3 lemons
- 1/3 cup red wine vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon black pepper cracked
- 2 bay leaf
- 1 tablespoon oregano dried
- 1 tablespoon smoked paprika
Instructions
- Combine all the ingredients in the bowl of a food processor/blender and mix until all the ingredients are finely chopped and the mixture is quite saucy.
- Transfer to a saucepan over medium heat and simmer for 20 minutes, stirring every few minutes to prevent the sauce from burning.
- After 20 minutes, check the seasoning and adjust. The sauce should be well balanced with a good kick of spice and sourness from the lemon and vinegar.
- Pour into jars/bottles and keep in the refrigerator for up to 2 weeks.
Notes
- Ensure jars or bottles are properly sterilized to preserve the sauce safely.
- Fill jars to the top and seal immediately for best storage and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(makes 3 cups of sauce. 1 serving = 1/4 cup)
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 587mg | 24% |
| Potassium | 204mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1292IU | 26% |
| Vitamin C | 49mg | 54% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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