Peri Peri is the iconic South African hot sauce and now you can make it your own. Use it on everything from chicken to steak to veggies as a dip or marinade.
I like to bring the hearty flavours of this sauce out by first frying the onion and red pepper in the olive oil. I find it also helps the sauce to keep for longer.
Reprinted with permission from A Taste of South Africa with The Kosher Butcher's Wife
- Cook Time
- Prep Time
- 2-3 cupsServings
- 1 large onion, roughly chopped
- 1 red bell pepper, deseeded and roughly chopped
- 4 tablespoons olive oil
- 1 bulb garlic, cloves peeled and roughly chopped
- 1½ cups African bird’s eye chillies, stems removed
- 2 tablespoons tomato paste
- Juice of 2 lemons
- ⅓ cup red wine vinegar
- 1 tablespoon smoked paprika
- 3 heaped tablespoons soft brown sugar
- 2 bay leaves
- 1 tablespoon salt
- 1 teaspoon cracked black pepper
- ½ cup cooking oil
1. Saute onions and pepper in olive oil in a medium saucepan until just cooked.
2. Add the garlic, chilies, tomato paste, lemon juice, vinegar, paprika and sugar and stir well to mix. Allow to simmer for 5 minutes, then switch off the heat.
3. Use a hand blender to blend until smooth. Add the bay leaves, salt and pepper, then add the cooking oil.
4. Transfer to a sterilized bottle, seal and refrigerate. Every third day or so, invert the bottle. This helps to prevent any mold from forming.