Home-made Peri-peri Sauce

Serving 3 people

25 min


  • bay leaves 2 bay leaves
  • bird's eye chile 1 cup African bird's eye chillies, stems removed
  • garlic 1 head of garlic, cloves peeled and roughly chopped
  • juice of lemon juice and zest of 3 lemons
  • olive oil 4 tablespoons olive oil
  • oregano 1 tablespoon dried oregano
  • pepper 1 teaspoon cracked black pepper
  • red bell peppers 2 red bell peppers, seeds removed and roughly chopped
  • red onions 2 red onions, peeled and roughly chopped
  • red wine vinegar 1/3 cup red wine vinegar
  • salt 1 tablespoon salt
  • smoked paprika 1 tablespoon smoked paprika
  • sugar 2 tablespoons sugar
  • tomatoes 3 ripe tomatoes, skins removed and roughly chopped
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How to make it

  1. Combine all the ingredients in the bowl of a food processor/blender and mix until all the ingredients are finely chopped and the mixture is quite saucy.
  2. Transfer to a saucepan over medium heat and simmer for 20 minutes, stirring every few minutes to prevent the sauce from burning.After 20 minutes, check the seasoning and adjust. The sauce should be well balanced with a good kick of spice and sourness from the lemon and vinegar.
  3. Pour into jars/bottles and keep in the refrigerator for up to 2 weeks.