Homemade Peri-Peri Sauce
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A smoky, tangy peri-peri sauce made with roasted bell peppers, red onion, garlic, lemon, and Scotch bonnet peppers. Use it as a marinade, or simmer it briefly for a dipping, drizzling, or serving sauce.
- Time
- 35 minutes
Ingredients
- 475 g
- 150 g
- 70 g
- 30 g
- 50 g
- 20 g
- 110 g
- 13 g
- 2 g
- 9 g
- 6 g
- 2 g
- 11 g
Weights are estimates. Together, the ingredients weigh about 950 g before cooking, which is about 80 g per serving.
Steps
Preheat the oven to 450°F (230 °C) (230°C (450 °F)).
Roast the red bell peppers and red onion until softened and lightly charred around the edges.
Put the roasted peppers and onion into a blender. Add the Scotch bonnet peppers, garlic, lemon juice, white vinegar, neutral oil, smoked paprika, dried oregano, salt, chicken bouillon powder, black pepper, and honey or sugar.
Blend until smooth, leaving a slight pepper texture.
For marinade use, use the sauce immediately and cook it along with the meat.
For a dipping, drizzling, or serving sauce, transfer it to a saucepan and simmer over medium-low heat for 5 minutes, stirring occasionally.
Notes
The source does not specify roasting duration or yield. Uses suggested in the source include marinating or glazing chicken and other meats, shrimp, rice bowls, wraps, sandwiches, burgers, and fries. Choose either honey or sugar; the listed nutrition estimates use honey.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 114
- Protein
- 1 g
- Carbs
- 7 g
- Fat
- 10 g
- Fiber
- 2 g
Where the calories come from
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