Nicky's Kitchen SanctuaryPeri Peri Sauce Recipe
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Ingredients
Serves 30- 1/4 tsp white pepper
- ¼ tsp dried rosemary
- 2 red onions (peeled and chopped into large chunks)
- 2 red peppers (sliced into large pieces)
- 2 red serrano chillies (deseeded and sliced in half)
- 2 tsp cayenne pepper
- 4 cloves garlic (peeled)
- zest and juice of 1 lemon
- 4 tbsp red wine vinegar
- 1 tsp paprika
- 1 tsp salt
- 1 tsp smoked paprika
- 10 dried African birds eye chillies
- 2 tbsp neutral oil ((I use avocado or rapeseed))
- 90 ml (1/3 cup + 2 tsp) neutral oil ((I use avocado or rapeseed))
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Steps
- Step 1
Preheat the oven to 180C/350F (fan).
- Step 2
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.
- Step 3
Place in the oven for 20 minutes.
- Step 4
Add the garlic and serrano chillies and toss together again, then place in the oven for a further 10 minutes.
- Step 5
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.
- Step 6
Add the remaining oil and the red wine vinegar and blend again.
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Preheat the oven to 180C/350F (fan).
Source: Nicky's Kitchen Sanctuary
