Homemade Peri-Peri Sauce Recipe (Mild & Easy Version)
A delicious ad easy home made peri-peri sauce recope
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Ingredients
To cook the sauce:
- 2 red bell peppers about 400 grams, de-seeded and roughly chopped
- 6 birds eye chillies roughly chopped (remove seeds for mild heat)
- 4 long red chillies roughly chopped (include seeds for more spice or omit for mild)
- 1 red onion peeled and roughly chopped
- 5 cloves garlic peeled and roughly chopped
- Juice of 1 lemon
- ¼ cup 60 ml red wine vinegar
- 1½ tsp smoked paprika
- 1½ tsp dried oregano
- 2 tsp sea salt
- 1 tsp black pepper
- 2 tsp brown sugar
- 2 bay leaves
To finish the sauce:
- ½ cup 125 ml red wine vinegar
- Juice of ½ lemon
- ¾ cup 120 ml extra virgin olive oil
Instructions
- Place all the sauce ingredients (except bay leaves) in a food processor and blend until smooth.
- Pour the mixture into a medium saucepan, add the bay leaves, and simmer gently for about 45 minutes, stirring occasionally.
- Remove the bay leaves and add the extra vinegar, lemon juice, and olive oil.
- Blend again with an immersion blender until smooth.
- Pour the finished sauce into sterilised jars or bottles.
Notes
Storage Instructions
- Refrigeration: Store the cooled sauce in sterilised glass jars or bottles and keep it in the fridge for up to 3 - 4 weeks.
- Freezing: The sauce freezes well. Portion into small containers and freeze for up to 6 months. Thaw in the fridge before using.
- Canning (for long-term storage):
- Sterilise jars and lids in boiling water for at least 10 minutes.
- Pour hot sauce into the jars, leaving about 1 cm of headspace.
- Wipe rims clean, seal with lids, and process in a boiling water bath for 20–25 minutes.
- Remove, cool, and store in a cool, dark cupboard for up to 12 months. Once opened, refrigerate.
Servings: 10