Peri-Peri Sauce

12 mins
Serves 12
facebook.com

Directions

  1. 1Roughly chop the chili peppers, removing some seeds if you prefer less heat.
  2. 2Roughly chop the chili peppers, removing some seeds if you prefer less heat.
  3. 3Roughly chop the chili peppers, removing some seeds if you prefer less heat.
  4. 4Add chilies, garlic, olive oil, vinegar, lemon juice, smoked paprika, oregano, salt, sugar, and black pepper to a blender.
  5. 5Add chilies, garlic, olive oil, vinegar, lemon juice, smoked paprika, oregano, salt, sugar, and black pepper to a blender.
  6. 6Add chilies, garlic, olive oil, vinegar, lemon juice, smoked paprika, oregano, salt, sugar, and black pepper to a blender.
  7. 7Blend until smooth.
  8. 8Blend until smooth.
  9. 9Blend until smooth.
  10. 10Pour the mixture into a small saucepan and bring to a gentle simmer over medium-low heat.
  11. 11Pour the mixture into a small saucepan and bring to a gentle simmer over medium-low heat.
  12. 12Pour the mixture into a small saucepan and bring to a gentle simmer over medium-low heat.
  13. 13Simmer for 5–7 minutes, stirring occasionally, to let flavors develop.
  14. 14Simmer for 5–7 minutes, stirring occasionally, to let flavors develop.
  15. 15Simmer for 5–7 minutes, stirring occasionally, to let flavors develop.
  16. 16Remove from heat and let cool completely.
  17. 17Remove from heat and let cool completely.
  18. 18Remove from heat and let cool completely.
  19. 19Taste and adjust salt, acidity, or heat if needed.
  20. 20Taste and adjust salt, acidity, or heat if needed.
  21. 21Taste and adjust salt, acidity, or heat if needed.
  22. 22Transfer to a clean glass jar or bottle.
  23. 23Transfer to a clean glass jar or bottle.
  24. 24Transfer to a clean glass jar or bottle.

Ingredients

  • 6 fresh red chili peppers (bird's eye or Fresno work well)
  • 6 fresh red chili peppers (bird's eye or Fresno work well)
  • 6 fresh red chili peppers (bird's eye or Fresno work well)
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup white vinegar or apple cider vinegar
  • 0.25 cup white vinegar or apple cider vinegar
  • 0.25 cup white vinegar or apple cider vinegar
  • 1 juice of lemon
  • 1 juice of lemon
  • 1 juice of lemon
  • 1 teaspoon smoked paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 0.5 teaspoon salt (adjust to taste)
  • 0.5 teaspoon salt (adjust to taste)
  • 0.5 teaspoon salt (adjust to taste)
  • 0.5 teaspoon sugar or honey
  • 0.5 teaspoon sugar or honey
  • 0.5 teaspoon sugar or honey
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper

Equipment

blendersmall saucepanglass jar or bottle

Tips

  • Remove some seeds from chili peppers if you prefer less heat.
  • Taste and adjust salt, acidity, or heat if needed after cooling.
  • Store in a sealed glass container in the refrigerator for up to 2 weeks.
  • Shake before using.
Peri-Peri Sauce | Clip Recipe