Peri peri Sauce ingredients:

Roasting

1 red bell pepper

1 onion

3-4 cloves of garlic

1 pimento pepper

¼ teaspoon salt

2 tablespoons olive oil

Blending:

Roasted ingredients from above

1 teaspoon salt

½ teaspoon fine black pepper

1 tablespoon dried oregano

1 tablespoon paprika

1 tablespoon cayenne pepper

Zest birds eye chilies

4 green chillies

¼ cup lemon juice

¼ cup white spirit vinegar

Cooking:

Blended ingredients from above

½ cup vegetable oil

¼ cup lemon juice

¼ cup white spirit vinegar

1 teaspoon sugar

Method:
To a lined baking tray, add halved bell peppers, quartered onion, cut pimento pepper, peeled garlic, salt and a drizzle of olive oil. Toss together and place into a preheated oven for 30 minutes at 225 degrees Celsius until the veggies are charred. Allow to cool for a bit. Add it to a blender with salt, fine black pepper, dried oregano, paprika, cayenne pepper, the zest of a lemon, Birds Eyes chilies, green chillies, lemon juice and white vinegar. Blend until smooth.

Add the blended mixture to a pot low heat. Stir and simmer for 5 minutes. This will allow the raw spices to cook out. Pour in vegetable oil, lemon juice and white vinegar. Stir until the oil is absorbed into the mixture. Add some sugar to balance out the tanginess. Mix and cook for 10 minutes. Once cooled, bottle the sauce and store in the fridge for up to 2 weeks.

Courtesy: Denisiya Hemraj

@eatmee_recipes