Homemade Peri-Peri SaucePosted on in Recipes, Vegetarian & Soups
I’m not a big fan of Nando’s but I do like a spicy sauce. This is my version of a Peri-Peri sauce. It is a fiery little number and can be used as a dip or marinade but it will go with so many different meats and fish it’s worth a try.
You will need:
4 Red Peppers
12 Red Chillies
5 Cloves of Garlic
1 Small Red Onion
1 Heaped tsp of Smoked Paprika
1 tsp Salt
1 tbs Sugar
5 tbs Red Wine Vinegar
Juice of 1 Lemon
Juice of 1 Lime
1 tbs Fresh Thyme
1 tbs Fresh Chopped Coriander
1/2 tsp White Pepper
6 tbs Olive Oil
1. Cut the cheeks of red pepper and take the stalks off all your Chillies. Quarter the red onion, tomato and peel your garlic.
1. Add to a dry frying pan and toast for 3-4 minutes just so the skin starts to blister. You aren’t really cooking the peppers through just giving them a little char on the outside.
2. Chop your coriander and take the thyme leaves from the stalks.
3. Add it all to a food processor and add in the vinegar, oil, paprika, white pepper, lime and lemon juice, sugar and salt. Blend for around a minute so the sauce is liquid but still has a little texture to it.
4. You can use the sauce straight away but for best results place in an airtight jar and leave for at least an hour or preferably overnight.
5. You can use the sauce as a dip but for me it’s fantastic for chicken or prawns. Take a few tablespoons of the sauce and place in a bowl with the chicken or prawns. Cover and place in the fridge for around an hour before cooking.