Clean recipe · thefieryvegetarian.com
Peri Peri Sauce Recipe
A tangy spicy smoky peri peri sauce recipe which is vegan and whole30 compliant and ready in less than 20 minutes. Dip potato wedges in it or ladle over vegetables for a Nando's experience at home!
Original recipe: thefieryvegetarian.com
- Yield:
- 4 servings
- Prep:
- 5 min
- Cook:
- 10 min
- Total:
- 15 min
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Ingredients
- 1 long red chili pepper or 6 bird's eye chili peppers
- 1 large red bell pepper, seeded and roughly chopped (9oz/250g)
- 2 Tablespoons lemon juice
- 1½ Tablespoons smoked paprika
- ½ teaspoon salt
- 1 Tablespoon dried oregano
- 4 large cloves garlic, crushed
- 1½ Tablespoons balsamic vinegar
- 1½ Tablespoons white or red wine vinegar
- ½ teaspoon ground black pepper
- 3 Tablespoons extra virgin olive oil
- 1 cup full fat coconut milk (240 ml)
Instructions
- Add all the ingredients except the olive oil and coconut milk to a blender or food processor.
- Process until as smooth as possible. Now with the motor running on a low speed, drizzle in one tablespoon of olive oil at a time until the sauce is slightly thickened and the colour is more orange.
- Check for spiciness. If you want it hotter, blend in more chili peppers. It can now be used as a marinade, or blend in the coconut milk to make the sauce.
- Heat the coconut milk pepper mix in a pot over medium-high heat until bubbling, then reduce to medium and let cook for about ten minutes, or until it's at your preferred consistency.