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South African Peri Peri Sauce

Flavor-Packed South African Peri Peri Sauce You’ll Love

This South African Peri Peri Sauce is a zesty and fiery condiment that enhances any dish with its vibrant flavors.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 cups
Course: Sauces
Cuisine: South African
Calories: 30
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Sauce
  • 1 cup Cubed Red Bell Pepper Substitution: Other sweet peppers if unavailable.
  • 1 cup Cubed Red Onion Substitution: White onion can be used in place of red.
  • 3 cloves Fresh Garlic Cloves Substitution: Garlic powder can replace fresh, but adjust quantity.
  • 2 pieces Red Serrano Peppers Substitution: Cayenne pepper or Thai chilies for more heat.
  • 1 piece Indian or Thai Red Chili Substitution: Any similar hot red chili variety.
Flavor
  • 1 tablespoon Lemon Zest Substitution: Lime zest for a different flavor.
  • 2 tablespoons Lemon Juice Substitution: Lime juice for a different flavor.
  • 1 tablespoon Apple Cider Vinegar Substitution: White or red wine vinegar.
  • 1 teaspoon Dried Oregano Substitution: Other dried herbs like thyme or basil can work.
  • 1 teaspoon Paprika Substitution: Smoked paprika for a smoky flavor.
  • 1 teaspoon Ground Black Pepper Substitution: White pepper can be used for a milder taste.
Texture
  • 1/4 cup Olive Oil Substitution: Any light oil, like grapeseed or canola.
  • 1 leaf Bay Leaf (Optional) Omit if not available.
  • 1 teaspoon Kosher Salt Adjust to taste.

Equipment

  • Grill Skillet
  • Blender
  • skillet

Method
 

Preparation
  1. Start by preheating a grill skillet over high heat for about 5 minutes.
  2. Add the cubed red bell peppers and red onion to the hot skillet. Roast these for about 8-10 minutes, turning occasionally until they become charred and tender.
  3. Toss in the fresh garlic cloves for the last 2 minutes, watching them closely to prevent burning.
  4. Once charred, remove from heat and peel the garlic.
  5. Allow the roasted vegetables to cool for a few minutes.
  6. Transfer the charred vegetables to the blender along with red serrano peppers, lemon zest, lemon juice, apple cider vinegar, dried oregano, black pepper, and kosher salt. Blend until smooth.
  7. Pour the blended mixture into a clean skillet over medium heat. Add in the olive oil and the optional bay leaf, stirring gently.
  8. Sauté for about 2 minutes, allowing the flavors to meld together and the sauce to heat through.
  9. Remove the bay leaf from the sauce and adjust salt or spice levels as needed. Your South African Peri Peri Sauce is now ready to serve!

Nutrition

Serving: 1tablespoonCalories: 30kcalCarbohydrates: 3gFat: 3gSaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 100mgPotassium: 30mgSugar: 1gVitamin A: 5IUVitamin C: 10mgCalcium: 1mgIron: 1mg

Notes

Store the sauce in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze in portion-sized containers for up to 3 months.

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