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Peri Peri Sauce

Learn how to make a homemade peri peri sauce with this simple recipe. Zero oil, full of flavor, and customizable to your spice level. Perfect for grilling, dipping, or as a hot sauce!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course chutney Sauce
Calories 99 kcal

Ingredients
  

  • 1 Red bell pepper roasted
  • 1 Tomato roasted
  • Salt to taste
  • 1 small bunch Cilantro fresh
  • 2 tablespoons Apple cider vinegar
  • 1 teaspoon Cayenne pepper
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Ground cumin
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Ground black pepper
  • 2 tablespoons Lemon juice
  • 2-3 Dried red chillies soaked
  • 1 teaspoon Garlic powder
  • 1/2 cup Water

Instructions
 

  • Roast the Red Bell Pepper and Tomato: Start by roasting the red bell pepper and tomato. Heat them on the stove until the skin wrinkles and chars slightly. Once roasted, turn off the heat and let them cool down.
  • Prepare the Ingredients: After they’ve cooled, cut the bell pepper and tomato into medium pieces. Set them aside.
  • Blend the Sauce: In a blender, combine the roasted tomato, red bell pepper, ground cumin, cayenne pepper, smoked paprika, salt, oregano, lemon juice, apple cider vinegar, soaked chillies, garlic powder, and water. Blend it all together until you get a coarse mix.
  • Finish with Fresh Cilantro: Add fresh cilantro to the blender, then pulse it for an additional 10 seconds to incorporate.
  • Serve: Your homemade peri peri sauce is now ready! Enjoy it with grilled meats, fries, or as a flavorful marinade.

Notes

  1. Roast the Vegetables Properly: Ensure that the red bell pepper and tomato are charred enough. This brings out their natural sweetness and adds complexity to the sauce.
  2. Adjust the Spice Level: If you want a milder sauce, reduce the amount of cayenne pepper or skip the dried chillies. For more heat, increase the cayenne or add more fresh or dried chillies.
  3. Let It Rest: After making the sauce, let it sit for about 30 minutes. This allows the flavors to meld and deepen.
  4. Consistency Adjustments: If the sauce is too thick, add a little more water to get your preferred consistency. If it’s too runny, blend in more roasted vegetables to thicken it up.

Nutrition

Calories: 99kcalCarbohydrates: 20gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 26mgPotassium: 769mgFiber: 6gSugar: 10gVitamin A: 6627IUVitamin C: 183mgCalcium: 62mgIron: 3mg
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