Piri Piri Sauce
Piri Piri Sauce
Ingredients
- 4 red bell peppers, roasted and peeled
- 1 medium red onion, chopped
- 3-4 cloves garlic, minced
- 1-4 red chillies or piri piri chillies, chopped
- 1/4 cup lemon juice
- 1/4 cup apple cider vinegar
- 2 tablespoons smoked paprika
- 1 tablespoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1/4 cup water
- small bunch coriander or cilantro, chopped
Instructions
- 1
Preheat your oven to 390°F (200°C). Place the 4 red bell peppers in the oven and roast them for about 25-30 minutes until their skins blister. Alternatively, you can carefully char the peppers on an open flame until the skins are blackened. Once the peppers have cooled enough to handle (about 10-15 minutes), peel off their skin and roughly chop them.
⏱️ 30 min•🌡️ 390
- 2
While the peppers are roasting or cooling, prepare the other ingredients: chop 1 medium red onion, mince 3-4 cloves of garlic, and chop 1-4 red chillies or piri piri chillies (adjusting the quantity based on your desired heat level).
⏱️ 10 min
- 3
In a blender or food processor, combine the roasted and chopped red peppers, chopped red onion, minced garlic, chopped chilies, 1/4 cup lemon juice, 1/4 cup apple cider vinegar, 2 tablespoons smoked paprika, 1 tablespoon cayenne pepper, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon ground black pepper, 1 teaspoon salt, 1 tablespoon olive oil, 1 tablespoon brown sugar, and 1/4 cup water. Blend all ingredients until the mixture is smooth.
⏱️ 5 min
- 4
Taste the sauce and adjust the salt, sugar, or vinegar to achieve the desired balance for your preference. If the sauce is too thick, add more water, 1 tablespoon at a time, as needed until it reaches your preferred consistency.
⏱️ 5 min
- 5
Stir the small bunch of chopped coriander or cilantro into the blended sauce. Let the sauce cool completely before transferring it to a clean jar for storage. The sauce will last for about 2 weeks in the refrigerator.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Piri Piri Sauce
- 4 red bell peppers, roasted and peeled
- 1 medium red onion, chopped
- 3-4 cloves garlic, minced
- 1-4 red chillies or piri piri chillies, chopped
- 1/4 cup lemon juice
- 1/4 cup apple cider vinegar
- 2 tablespoons smoked paprika
- 1 tablespoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1/4 cup water
- small bunch coriander or cilantro, chopped
Instructions
- 1
Preheat your oven to 390°F (200°C). Place the 4 red bell peppers in the oven and roast them for about 25-30 minutes until their skins blister. Alternatively, you can carefully char the peppers on an open flame until the skins are blackened. Once the peppers have cooled enough to handle (about 10-15 minutes), peel off their skin and roughly chop them.
⏱️ 30 min•🌡️ 390 - 2
While the peppers are roasting or cooling, prepare the other ingredients: chop 1 medium red onion, mince 3-4 cloves of garlic, and chop 1-4 red chillies or piri piri chillies (adjusting the quantity based on your desired heat level).
⏱️ 10 min - 3
In a blender or food processor, combine the roasted and chopped red peppers, chopped red onion, minced garlic, chopped chilies, 1/4 cup lemon juice, 1/4 cup apple cider vinegar, 2 tablespoons smoked paprika, 1 tablespoon cayenne pepper, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon ground black pepper, 1 teaspoon salt, 1 tablespoon olive oil, 1 tablespoon brown sugar, and 1/4 cup water. Blend all ingredients until the mixture is smooth.
⏱️ 5 min - 4
Taste the sauce and adjust the salt, sugar, or vinegar to achieve the desired balance for your preference. If the sauce is too thick, add more water, 1 tablespoon at a time, as needed until it reaches your preferred consistency.
⏱️ 5 min - 5
Stir the small bunch of chopped coriander or cilantro into the blended sauce. Let the sauce cool completely before transferring it to a clean jar for storage. The sauce will last for about 2 weeks in the refrigerator.
⏱️ 15 min