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Peri Peri Sauce Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients
  

1 long red chili pepper or 6 bird's eye chili peppers

1 large red bell pepper, seeded and roughly chopped (9oz/250g)

2 Tablespoons lemon juice

1½ Tablespoons smoked paprika

½ teaspoon salt

1 Tablespoon dried oregano

4 large cloves garlic, crushed

1½ Tablespoons balsamic vinegar

1½ Tablespoons white or red wine vinegar

½ teaspoon ground black pepper

3 Tablespoons extra virgin olive oil

1 cup full fat coconut milk (240 ml)

    Instructions
     

    • Add all the ingredients except the olive oil and coconut milk to a blender or food processor.
      Process until as smooth as possible. Now with the motor running on a low speed, drizzle in one tablespoon of olive oil at a time until the sauce is slightly thickened and the colour is more orange.
      Check for spiciness. If you want it hotter, blend in more chili peppers. It can now be used as a marinade, or blend in the coconut milk to make the sauce.
      Heat the coconut milk pepper mix in a pot over medium-high heat until bubbling, then reduce to medium and let cook for about ten minutes, or until it's at your preferred consistency.
      Done!
      Notes
      Use six bird's eye chili peppers or 1 large red cayenne or jalapeño pepper.
      If you can get hot Pimentón de la Vera, I highly recommend using it in place of smoked paprika.
      Use pre-ground black pepper, not freshly ground, or reduce to 1/4 tsp if using freshly ground.