Peri Peri Sauce


• 10-12 bird’s eye chili peppers (adjust quantity based on desired heat level)

• 4 cloves garlic, minced

• 1 small onion, finely chopped

• 1 red bell pepper, diced

• 1 tablespoon olive oil

• Juice of 1 lemon

• 2 tablespoons white vinegar

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• Salt and pepper, to taste



1. Heat olive oil in a skillet over medium heat.

2. Sauté minced garlic, chopped onion, and diced red bell pepper until softened, approximately 3-4 minutes.

3. Add bird’s eye chili peppers to the skillet and continue to cook for another 2-3 minutes.

4. Transfer the cooked ingredients to a blender or food processor.

5. Add lemon juice, white vinegar, paprika, dried oregano, salt, and pepper.

6. Blend until smooth and well combined. If the sauce is too thick, add a little water to reach the desired consistency.

7. Taste and adjust seasoning according to preference.

8. Transfer the peri peri sauce to a sterilized jar or bottle.

9. Store in the refrigerator for up to 2 weeks.

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