Serves 4
23 min
Peri Peri Sauce
Recipe GLPRb3a3dd1974afa4
A vibrant, fiery African condiment made from roasted bird's-eye chiles blended with onion, garlic, lemon juice, and olive oil. This versatile sauce delivers intense heat and bright, zesty flavor, perfect for marinating poultry, seasoning grilled vegetables, or adding a spicy kick to any dish.
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Ingredients
4 ounces red Thai or African bird's-eye chiles
1 medium yellow onion
2 cloves garlic
1 medium lemon
1/4 cup distilled white vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
Directions
Pat the bird's-eye chiles dry with a paper towel to remove excess moisture. Remove and discard the stems.
Heat a large cast-iron or stainless steel skillet over medium-high heat until hot. Working in batches if needed, dry-roast the chiles in the skillet for 2 to 3 minutes, stirring frequently, until fragrant and lightly blistered.
Peel and roughly chop the yellow onion into chunks. Peel and crush the garlic cloves.
Transfer the roasted chiles to a food processor or blender. Add the chopped onion, crushed garlic, distilled white vinegar, and kosher salt.
Cut the lemon in half and squeeze the juice directly into the processor, then pulse or blend all ingredients until a coarse paste forms. A few small chile flecks should remain visible.
With the processor running on low speed, slowly pour in the extra-virgin olive oil in a thin stream until fully combined and the sauce reaches a smooth, spreadable consistency.
Taste and adjust seasoning with additional salt if desired. Transfer to a clean container and refrigerate for at least 30 minutes before serving to allow flavors to meld.
