Uploaded June 2026 | Updated September 2026, 1 week ago

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Fiery, zesty, and packed with bold, tangy heat, this peri peri sauce delivers a punch of flavour.😋🌶️

Ingredients
Roasting:
2 red peppers sliced into large pieces
2 red onions peeled and chopped into large chunks
2 tbsp neutral oil (I use avocado or rapeseed)
1 tsp paprika
1 tsp smoked paprika
2 tsp cayenne pepper
1 tsp salt
4 cloves garlic peeled
2 red serrano chillies deseeded and sliced in half

To add when blending
10 dried African birds eye chillies
¼ tsp white pepper
zest and juice of 1 lemon
¼ tsp dried rosemary
90 ml (1/3 cup + 2 tsp) neutral oil (I use avocado or rapeseed)
4 tbsp red wine vinegar

Instructions
✅Preheat the oven to 180C/350F (fan).
✅Place the peppers and red onion on a baking tray. Drizzle on the oil. Sprinkle on the paprika, smoked paprika, cayenne pepper, and the salt and toss together.
✅Place in the oven for 20 minutes.
✅Add the garlic and serrano chillies and toss together again, then place in the oven for a further 10 minutes.
✅Remove from the oven and transfer to a blender (make sure you pour in all the juices from the tray). Add the dried chillies, white pepper, lemon zest and juice, and the dried rosemary. Blend until smooth.
✅Add the remaining oil and the red wine vinegar and blend again.