Peri Peri Sauce Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

10–12 red bird’s eye chilies (adjust to taste)

4 cloves garlic, minced

1 small red bell pepper (optional, for more volume and a touch of sweetness)

1/4 cup white vinegar (or lemon juice for a fresher tang)

2 tbsp olive oil

1 tsp smoked paprika (or regular paprika)

1/2 tsp salt

1/2 tsp black pepper

1 tsp sugar (optional, to balance heat and acidity)

 

Instructions:

1. Prepare the chilies: Remove stems. You can deseed them to reduce heat, but traditionally they’re used whole.

2. Blend: Add chilies, garlic, bell pepper (if using), vinegar, oil, paprika, salt, pepper, and sugar to a blender.

3. Blend until smooth: You can add a little water or more oil to thin if needed.

4. Taste and adjust: Add more salt, vinegar, or sugar to balance the flavor to your liking.

5. Store: Pour into a clean jar or bottle. It lasts up to 2 weeks in the fridge.