Home-made Peri Peri Sauce – How to make peri peri sauce

I guess it’s safe to say; This sauce is HOT!!! I must admit, peri peri sauce is one of my favorite sauces which comes in handy whenever i need it. It’s a fiery extra hot type of sauce made from a blend of peppers you can find around in local markets around you. As a typical Nigerian who loves hot and spicy food, it’s not unusual to find jars of this extra hot sauce in my house.
I use this for basically almost everything i.e It can be used to marinate chicken (Check out chicken peri peri), beef or fish to give it that indept extra spicy flavor, it can be used as a base for stew or as a quick fix for late night binges…lol. When those late night pangs of hunger hits me up, i’d just head to the kitchen to heat up a portion of the sauce with some extra ingredients if i want, grab slices of bread for dipping into the sauce and munch away. It’s quite similar to ata din din but uniquely different due to the extra ingredients added. The key ingredient in making this sauce is the birds eye chili pepper. I usually add scotch bonnet, red bell pepper and several other types of pepper for that extra spicy kick. You can reduce the hotness of the sauce by thinning it with extra oil or adding extra ingredients like green bell pepper, extra onion on garlic e.t.c. These extra ingredients tend to reduce the hotness of this sauce pretty well. If you’re a lover of everything hot and spicy, then you’re bound to love this spicy hot sauce.

Step 1: Peel the skin of the onion and garlic cloves, rinse and set aside. Remove the seeds from the bell peppers, remove the stems from the chilies and scotch bonnet peppers, rinse everything and set aside. Click here to learn how to roast pepper.

Step 2: Place the peppers onion and garlic on a grilling tray and grill for about 20-25 minutes on both sides until the skins are charred and completely wrinkled.

Step 3: Place the roasted peppers into a blender or food processor, add vegetable oil and pulse the blender to break up large particles. blend everything together till smooth. Add the salt, lemon juice, vinegar into the mix and blend together. 

Step 4: Pour the blend into sterilized jars and top with vegetable oil. You could sterilize the jars locally by boiling them for a few minutes. Keep refrigerated for up to 1 week. If you intend storing for a longer period, pour the blend into freezing bags and freeze.
Click here to learn how to preserve tomato and pepper puree