Homemade Peri Peri Sauce
®This is a RAS signature Recipe©
Peri-Peri sauce is a complex and versatile condiment that will take your palate on a journey.
Make a yummy dipping sauce or condiment or add some spices and turn it into a robust marinade to make Peri Peri chicken or Peri Peri Prawns.
The Recipe Intro↓ has more related information If you’d like to check it out.
♦Prep time: 5 min ♦Cook time:1 hour ♦Yield: 5-6 condiment servings OR enough to marinate 2 roasting chickens.
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strike throughingredients, as you prep them, by clicking on the ingredient.
Ingredients:
| Large Red Onion | 1 | |
| Yellow Onion (Vidalia) | 1 | |
| Long Green Chili Peppers | 2 | |
| Long Red Chili Peppers | 2 | |
| Mini Peppers - Yellow and Orange or what you have | 2 each | |
| Garlic, unpeeled | 1 whole head | |
| Harissa Paste - Store brought or See notes for homemade Recipe | 1 1/4 Tbsp | |
| Balsamic Vinegar | 2 Tbsp | |
| Olive Oil | 2 Tbsp | |
| Salt | To taste | |
| Fresh Mint leaves | 2 sprigs |
The chillies used here are all mild in heat. You can customize this to taste.
Additional ingredients and spices for making Peri Peri Marinade:
| Coriander powder | 2 tsp | |
| Paprika | 1 tsp | |
| Red Pepper Flakes or use PeriPeri chilli powder if you have it for a spicier version | 1 tsp | |
| Smoked Paprika | 1/2 tsp | |
| White pepper powder | 1/4 tsp | |
| Black Pepper powder | 1/4 tsp | |
| Cumin seeds | 1/4 tsp | |
| Dried rosemary | 1/4 tsp | |
| Birdseye chillies - to taste Use African Birdeye(Peri Peri) or Thai Birdseye chilies | 2-3 | |
| Chicken stock cube (bouillon) | 1 | |
| Lemon (for 1 Tbsp Lemon juice ,1 tsp Lemon zest) | 1 |
Method:
I often place a roasting chicken over the vegetables, placed on a wire rack. Killing two birds, if you will that way. I roast a simple chicken at the same time and this way the sauce gains flavor from the roasted chicken drippings too. In fact, if I have the peppers, I often added it to the pan, whenever I roast chicken at home.
- Get a roasting Pan or tray and add the following after prepping as follows:
- Onion – red and yellow, peeled and chopped up roughly.
- Garlic, unpeeled – cut off the top to expose the cloves and add both parts to the pan.
- Chillies (red and green) & Mini peppers (yellow and orange) slit lengthwise.
- If using hotter small chillies (peri peri or serrano), add them whole.
- Add the harissa paste, balsamic vinegar a dash of salt, and then toss everything together.
- Roast at 218°C/424°F for one hour. (Place any marinated Chicken to Roast over a wire rack at the same time – optional)
- Squeeze out the softened, roasted garlic into a small blending jar or liquidizer along with all the roasted peppers and onion. Throw out any burnt bits. Also, add any drippings from the pan as well as the fresh mint leaves. Blend to a smooth paste. Add salt or seasoning to taste.
- Now you have a flavorsome dipping sauce or condiment. It’s great with pasta, or with bbq skewers or to add to baked rice dishes.
- To make Peri Peri Chicken, Prawns, etc.. we will go one step further and add some whole spices to this blended sauce.
- Add the ‘Additional Ingredients and Spices’ to the previously blended sauce and grind it all together to make a spicier, more robust paste. Use this to marinate whole chicken or breasts, or prawns for grilling or roasting.
Homemade Peri Peri Sauce
Notes:
African Birdseye chili is very small but quite hot(piquant). It is also known as ‘Peri Peri’, Piri Piri, or Pili Pili. You can use the fresh or dried ones in the recipe if you like a really hot peri peri sauce. Serrano peppers also produce a hot and spicy sauce.
Key Ingredients: Onion, Peppers, Garlic, Harissa,Vinegar, Oil, Spices, Mint, Lime.
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