Home-made Peri-Peri sauce

Name: Home-made Peri-Peri sauce
Prep time: 5 min
Cook time: 20 min
Yield: 3 servings
Ingredients: 1 cup African bird's eye chillies (stems removed); 2 bay leaves; 2 red bell peppers (seeds removed and roughly chopped); 1 teaspoon cracked black pepper; 1 head of garlic (cloves peeled and roughly chopped); juice and zest of 3 lemons; 4 tablespoons olive oil; 2 red onions (peeled and roughly chopped); 1 tablespoon dried oregano; 1 tablespoon smoked paprika; 1/3 cup red wine vinegar; 1 tablespoon salt; 2 tablespoons sugar; 3 ripe tomatoes (skins removed and roughly chopped)

Cook: 20 min

Prep: 5 min

Ready: 25 min

Servings: 3 servings

Calories: 313.35

Ingredients

1 2 red onions (peeled and roughly chopped)
2 1 head of garlic (cloves peeled and roughly chopped)
3 1 cup African bird's eye chillies (stems removed)
4 2 red bell peppers (seeds removed and roughly chopped)
5 3 ripe tomatoes (skins removed and roughly chopped)
6 4 tablespoons olive oil
7 juice and zest of 3 lemons
8 1/3 cup red wine vinegar
9 2 tablespoons sugar
10 1 tablespoon salt
11 1 teaspoon cracked black pepper
12 2 bay leaves
13 1 tablespoon dried oregano
14 1 tablespoon smoked paprika

Directions

1
Combine all the ingredients in the bowl of a food processor/blender and mix until all the ingredients are finely chopped and the mixture is quite saucy.
2
Transfer to a saucepan over medium heat and simmer for 20 minutes, stirring every few minutes to prevent the sauce from burning.
3
After 20 minutes, check the seasoning and adjust. The sauce should be well balanced with a good kick of spice and sourness from the lemon and vinegar.
4
Pour into jars/bottles and keep in the refrigerator for up to 2 weeks.

Nutrition per serving

313.35 Calories

34.36g Carbs

4.36g Protein

19.86g Fat

Allergens

milk egg fish tree nuts wheat soy peanuts

Home-made Peri-Peri sauce

Directions

Nutrition per serving

Tags

Allergens