Peri-Peri Sauce

"If you love your hot sauces, I promise you this sauce is for you and you can always make it your own, from the spice level to be extra hot to just lemon and herbs. Let me know if you make it and if you want me to make any other new sauces too!

Ingredients
3-4 red bell peppers, roasted and peeled
1 medium red onion, chopped
3-4 cloves garlic, minced
1-4 red chillies*** (adjust to your heat preference), chopped
1/4 cup lemon juice
1/4 cup apple cider vinegar
2 tbsp smoked paprika
1 tbsp cayenne pepper (optional for extra heat)
1 tsp ground cumin
1 tsp dried oregano
1 tsp ground black pepper
1 tsp salt
1 tbsp olive oil
1 tbsp brown sugar (for balance)
1/4 cup water (adjust for consistency)
A small bunch of coriander or cilantro, depending on how much you like it or dislike it. This is an optional ingredient

**** this recipe calls for chillis, I’ve noted an alternative ingredient. The original recipe calls for piri piri chillies. 🌶️, please use this to make it authentic****

Instructions:

1. You can either preheat your oven to 200°C (390°F) and roast the red bell peppers for about 25-30 minutes until the skins blister. You can char the them on an open flame! BE CAREFUL THOUGH. Once cooled, peel off the skin and roughly chop the peppers
2. In a blender or food processor, add the roasted red peppers, onions, garlic, chopped chilies, lemon juice, apple cider vinegar, smoked paprika, cumin, oregano, salt, pepper, and brown sugar. Blend until smooth
3. Taste the sauce and adjust salt, sugar, or vinegar to get the balance right for your preference. If it’s too thick, add more water as needed.
4. Let the sauce cool, then store it in a jar. It will last for about 2 weeks in the fridge.

Recommendations to change the sauce for your own preferences
– Sautéing the onions and garlic prior before adding to the food processor
– Once the sauce is complete, pour the sauce onto a saucepan and allowing this to heat up so the sauce can thicken up, which will allow the flavours to develop even more
– If you do not like coriander, you don’t need it
– Enjoy! "