peri peri sauce – claire’s way

category: sauces

I am a fan of hot sauces, but I have never really experienced proper peri peri sauce. I’ve been to Nandos in my life, but there’s not a store near me, so it’s not something I have a lot. So I thought I would try and make one myself. So thanks for a recipe from Pretty Delicious, I made a batch using their recipe.

To be honest, I don’t know if this is what real peri peri sauce tastes like. But this does taste good. I have used it as a marinade for roast chicken, I have been putting it on my poached eggs, and I’m sure there a number of other uses. This recipe makes about 500ml of sauce, and can be left in the fridge for up to three weeks.

Makes 500ml

Ingredients

• 2 tbsp Paprika
• 1 tbsp Salt
• 1 tsp Black pepper
• 2 tbsp Dried basil
• 2 tbsp Dried thyme
• 2 tbsp Dried Oregano
• 1/4 Small red onion
• 1 large handful of Fresh Parsley
• 9 cloves Garlic, roughly chopped
• 5 African red birds eye chillies – 3 chillies for a mild heat sauce or 10 + chillies for a hot spice level
• 1 Green chilli, roughly chopped
• 2 Bay leaves
• 1 Red Capsicum, roughly chopped
• 2 thin slices of Lemon peel
• The juice of 6 Lemons
• 2 tbsp White wine vinegar
• 100ml Vegetable oil
• 250ml Cold water

Method

1. Add all the ingredients except for oil to a blender or food processor and blitz until it is the consistency you like. If you like it chunky, process for shorter, if you want it smoother, process for longer
2. Slowly add the oil until it reaches the consistency that you like
3. Serve immediately or store in an airtight jar for up to three weeks

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