Peri Peri Sauce Recipe

By Kitchen Sanctuary

Ingredients

2 red peppers (sliced into large pieces)
2 red onions (peeled and chopped into large chunks)
2 tbsp neutral oil ((I use avocado or rapeseed))
1 tsp paprika
1 tsp smoked paprika
2 tsp cayenne pepper
1 tsp salt
4 cloves garlic (peeled)
2 red serrano chillies (deseeded and sliced in half)
10 dried African birds eye chillies
1/4 tsp white pepper
zest and juice of 1 lemon
¼ tsp dried rosemary
90 ml (1/3 cup + 2 tsp) neutral oil ((I use avocado or rapeseed))
4 tbsp red wine vinegar

Prep Time15mins
Cook Time30mins
Servings30

Instructions

Preheat the oven to 180C/350F (fan).

Place the peppers and red onion on a baking tray. Drizzle on the oil. Sprinkle on the paprika, smoked paprika, cayenne pepper, and the salt and toss together.

Place in the oven for 20 minutes.

Add the garlic and serrano chillies and toss together again, then place in the oven for a further 10 minutes.

Remove from the oven and transfer to a blender (make sure you pour in all the juices from the tray). Add the dried chillies, white pepper, lemon zest and juice, and the dried rosemary. Blend until smooth.

Add the remaining oil and the red wine vinegar and blend again.