makes 16 servings (about 3 cups of sauce)
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Garlicky, spicy, lemony, tangy and utterly addictive. This bright, fresh, fully-flavored version hits all the right notes.
2 large red bell peppers, char grilled
1 large red onion, char grilled
4 cloves garlic, minced
1/2 cup lemon juice
1/4 cup red wine vinegar, or apple cider vinegar
zest of one lemon, finely grated
10 small red Thai chilis, roughly chopped (more to taste for hotter sauce)
1 1/2 tsp smoked paprika, or plain paprika
1 1/2 tsp dried oregano
2 bay leaves
1 1/2 tsp kosher salt
1 tsp black pepper
To finish the sauce (when cooked)
1/4 cup lemon juice
zest of one lemon, finely minced
1/4 cup red wine vinegar, or apple cider vinegar
1/2 cup extra virgin olive oil
Start by roasting the red peppers and onions. This can be done on a gas grill, under the broiler or on a cast iron grill pan. You want to get good char marks on the outside of the peppers and onions. Don't worry if they are not fully cooked, they will get fully cooked in the sauce.
Chop the peppers and onions and add them to a blender.
Add the garlic, lemon juice, red wine vinegar, lemon zest, red Thai chilis, smoked paprika, oregano, salt and pepper to the blender with the grilled onions and peppers and puree until smooth.
Transfer the sauce to a medium saucepan, add the bay leaves and simmer slowly for 20-30 minutes.
Let the sauce cool to warm. Remove the bay leaves then return the sauce to the blender again.
Add the additional lemon juice, red wine vinegar and lemon zest. Puree for another few minutes until very smooth. Slowly add in the olive oil in a thin stream as the blender is running.
A mix of flavorful, but spicy peppers makes for some nice heat in the sauce
If you are able to get actual African Bird's Eye Chillies, only use 2 or 3 of them, as they clock in at 175k Scoville Heat Units
I also added 4-5 leaves of basil for some additional flavor
Serving Size: 1/16 of Recipe
Servings Per Recipe: 16
Calories: 136Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 18mgSodium: 240mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 7g*Percent Daily Values are based on a 2,000 calorie diet.
#Portuguese #chicken #shrimp #africa #AfricanBirdsEyeChili #porkchops #blender
www.rockrecipes.com/peri-peri-sauce/