Serves 1
Directions
- 1Preheat your oven to 200°C (390°F) and roast the red bell peppers for about 25-30 minutes until the skins blister, or char them on an open flame. Once cooled, peel off the skin and roughly chop the peppers.
- 2In a blender or food processor, add the roasted red peppers, onions, garlic, chopped chilies, lemon juice, apple cider vinegar, smoked paprika, cumin, oregano, salt, pepper, and brown sugar. Blend until smooth.
- 3Taste the sauce and adjust salt, sugar, or vinegar to get the balance right for your preference. If it’s too thick, add more water as needed.
- 4Let the sauce cool, then store it in a jar.
Ingredients
- 3-4 whole red bell pepper, roasted and peeled
- 1 medium red onion, chopped
- 3-4 clove garlic, minced
- 1-4 whole red chilli, chopped
- 1/4 cup lemon juice
- 1/4 cup apple cider vinegar
- 2 tbsp smoked paprika
- 1 tbsp cayenne pepper (optional)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1/4 cup water
- 1 small bunch coriander or cilantro (optional)
Equipment
ovenblender or food processorjar
Tips
- You can sauté the onions and garlic prior to adding to the food processor.
- Once the sauce is complete, you can pour it into a saucepan and heat it to thicken and develop the flavors.
- If you do not like coriander, you do not need it.
- The original recipe calls for piri piri chillies; you can use them to make it more authentic.
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