Peri-Peri Sauce / Perinaise
A rich, robust spicy Portuguese red pepper sauce. Use peri-peri sauce on chicken, fish, anything! Turn this sauce into a quick dip by simply adding mayonnaise.
Equipment
- Blender
Ingredients
- 1 red bell pepper, deseeded and chopped in chunks
- 2 pieces roasted red pepper
- 1.5 long red Anaheim peppers, seeds removed
- 3 African birds eye chillies, seeds and tops removed
- 5 garlic cloves
- 3 tbsp white wine vinegar
- 1 tsp salt
- 2 tsp lemon juice
- 1 tbsp peri-peri spice
- 2 tbsp whiskey
- 5-6 tbsp olive oil
Peri-naise
- 1 tbsp peri-peri sauce
- 2 tbsp full-fat mayonnaise
Instructions
- Place all ingredients in a blender and pulse until very smooth. Taste and adjust for spice and seasoning to your preference.
- Pour the sauce into a sterilized jar. Unopened sauce will keep up to 1 month.
Notes
Adapted from Lisbon by Rebecca Seal