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Piri-Piri Sauce

Peri Peri or piri piri

  • 2 bell pepper
  • 6 red birds eye chillis adjust to suite your preferred heat level
  • 8 cloves garlic
  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1/2 tsp smoked paprika
  • 2 tsp salt
  1. Lightly char the red bell pepper on an open flame, or under a broiler
  2. Remove the charred skin
  3. Blend red bell peppers, chilli, garlic, olive oil, red wine vinegar, smoked paprika, and salt. I like my peri peri sauce slightly chunky, but you may blend until its smooth.
  4. Transfer the sauce to a medium saucepan and simmer slowly for 20-30 minutes.
  5. Refrigerate and use when ready

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