Peri-Peri Sauce

Name: Peri-Peri Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Cuisine: Mozambique
Ingredients: 8 to 10 fresh red bird's eye chilies (use fewer for a milder sauce); 1 red bell pepper, quartered; 4 garlic cloves, peeled; 1 small red onion, quartered; 80 ml olive oil; Juice of 1 large lemon; 2 tbsp red wine vinegar; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp salt; 1 tsp sugar

From Mozambique

A fiery, tangy chili sauce made by blending roasted red chilies with garlic, lemon and smoked paprika. Brush it on grilled chicken or spoon it over anything that needs a kick.

Prep: 10 min
Cooking: 10 min
Total: 20 min
Serves: 8
Difficulty: Easy

Ingredients

For 8 servings

8 to 10 fresh red bird's eye chilies (use fewer for a milder sauce)
1 red bell pepper, quartered
4 garlic cloves, peeled
1 small red onion, quartered
80 ml olive oil
Juice of 1 large lemon
2 tbsp red wine vinegar
1 tsp smoked paprika
1 tsp dried oregano
1 tsp salt
1 tsp sugar

Step by step

Step 1: Heat the oven grill (broiler) to high. Spread the chilies, bell pepper, garlic and onion on a tray and grill for 8 to 10 minutes, turning once, until blistered and lightly charred.
Step 2: Let everything cool for a few minutes, then pull the stems off the chilies. Wear gloves and keep your hands away from your eyes.
Step 3: Put the roasted vegetables in a blender with the olive oil, lemon juice, vinegar, paprika, oregano, salt and sugar.
Step 4: Blend until smooth.
Step 5: Taste and add more salt, lemon or chili until it is just right for your family.
Step 6: Pour into a clean jar and keep in the fridge for up to 2 weeks.