Peri peri sauce is a sauce made from peri-peri chilis with an Portuguese-African origin. The main ingredient of the sauce are the peri-peri chilies (aka piri-piri chilies) and although they are not as common around here you can substitute Thai bird’s eye chilies or another small hot red chili pepper. (Thai bird’s eye chili peppers are more common around here and so I use them.) The remaining ingredients are roasted red bell peppers for body and sweetness, onion, garlic, lemon juice, vinegar, paprika, oregano, salt and oil. It’s super easy to make peri-peri sauce where you simply puree all of the ingredients, except the oil, in a food processor and then you proceed to slowly drizzle the oil into the food processor as it processes which emulsifies it and turn the sauce from a bright red colour into a beautiful vibrant orange! This sauce is amazing for marinating meats or slathering over them once cooked, as a sauce for sandwiches or even for dipping!
The red sauce turns into a bright orange after adding the oil!
Peri Peri Sauce
A quick and easy homemade peri-peri sauce with roasted red peppers, garlic, lemon juice and oregano along with spicy red chili peppers!
ingredients
- 2 roasted red peppers, coarsely chopped
- 2 red peri-peri chilis (or Thai birds eye chilis), stemmed*
- 1 medium red onion, coarsely chopped
- 5 cloves garlic
- 1/4 cup lemon juice
- 1/4 cup red wine vinegar
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 bay leaf
- 1/3 cup olive oil
directions
- Puree everything except the olive oil in a food processor until smooth.
- While the food processor is on and processing, slowly stream the olive oil in.
Note: Control the amount of spicy heat in the sauce by starting with 1 chili pepper and testing before adding more to get to the desired level of heat.
Note: Optionally slice and grill the onion.
Option: Add 1 tablespoon fresh or 1 teaspoon dried basil!
Tip: Slowly streaming the oil into the food processor as it processes allows it to emulsify and gives it the amazing bright orange color!
Made your mushroom recipe last night…did not skewer but tossed them in a BBQ wok. They were fabulous!! many thanks.
The only thing available here is dried Thai bird’s-eye chilies. Do you think that those would work? TIA!
Yes they will! Just re-hydrate them by soaking them in just boiled water until tender, about 20-30 minutes, before using them. Enjoy!
“Peri Peri Sauce” ….Is that 1ea Bay Leaf (as in the ingredients list) OR Basil (& how much) like the directions say? I’m confused
Thanx
The recipe calls for “1 bay leaf” and the options below the recipe suggest adding basil to the recipe. Enjoy!
Can this be preserved in any way? Looks amazing – can’t wait to try.
You should be able to preserve this using proper canning procedures, but you would have to look up how to do that. I normally just freeze it for longer than fridge storage time.