Peri Peri Sauce
A spicy, tangy and zesty sauce that tastes amazing on meats, seafoods and more.
Servings 6 oz
Ingredients
- 3 oz. red chilis stems removed
- 4 Tbsp. olive oil
- 4 cloves garlic peeled
- ½ medium red onion peeled and roughly chopped
- 1/2 cup fire roasted red peppers from a jar
- ¼ cup red wine vinegar
- 2 Tbsp. brown sugar
- ⅓ cup fresh cilantro chopped, optional
- 3 tsp dried oregano
- 1 ¼ tsp salt
- 1 tsp black pepper
- 1 ½ tsp smoked paprika
- Zest of 1 lemon about 1 Tbsp.
Instructions
- Add all the ingredients to a food processor or blender and process until you get a sauce-like consistency. I like to aim for slightly chunky, and not completely smooth.
- Transfer the sauce to a pan and simmer on medium heat for about 15 minutes.
- After simmering, carefully taste and adjust for seasoning.
- Pour into a jar and allow to cool. Store in the refrigerator for up to 2 weeks.
Notes
This sauce is spicy! Peri peri sauce is supposed to be hot. But, if you don't like it extra-hot, you can reduce the heat by replacing some or all of the chilies with a less-spicy pepper, such as red jalapeños or Fresnos.