This peri peri sauce recipe works as a marinade, a dipping sauce, or a finishing drizzle, and it blows anything from a bottle completely out of the water.
WHY YOU'LL LOVE THIS RECIPE
This recipe is made completely from scratch, so there's no shortcuts, no artificial flavors, just real ingredients blended into something genuinely special.
INGREDIENTS
You need: Red chilies, Birds eye chilies, Ginger, Garlic, Onion, Bell pepper, Bay leaves, Lemon, Chili flakes, Sugar, Smoked paprika, Salt, Pepper, and more
Add the red chilies, bird's eye chilies, ginger, garlic, onion, bell pepper, bay leaves, lemon peel, and lemon juice to a blender. Blend until the mixture is smooth.
STEP 1: BLEND THE FRESH INGREDIENTS
Add the chili flakes, sugar, smoked paprika, salt, black pepper, olive oil, and dried spices to the blender. Blend until the sauce is smooth.
STEP 2: ADD THE DRIED SPICES AND OIL
Taste the sauce and make any adjustments. More lemon juice for extra brightness, more bird's eye chilies for additional heat, more salt if it needs depth.
STEP 3: TASTE AND ADJUST
Transfer the sauce to a clean, airtight jar and refrigerate until ready to use.
STEP 4: JAR AND REFRIGERATE
Use the sauce as a marinade by coating your protein generously and letting it marinate for at least 2 hours, or overnight for maximum flavor.
STEP 5: USE IT
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