Peri Peri Sauce Recipe
Recipe: https://recipestripper.com/recipes/48ec6410-7801-48c2-8fb8-8210bb9e1af2
Original source: https://www.thefieryvegetarian.com/peri-peri-sauce-recipe/
Recipe image: https://www.thefieryvegetarian.com/wp-content/uploads/2020/06/peri-peri-sauce-recipe-1-5-720x720.jpg

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!
Yield: 4 servings
Prep time: PT5M
Cook time: PT10M
Total time: PT15M

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
1. Add all the ingredients except the olive oil and coconut milk to a blender or food processor.
2. 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.
3. 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.
4. 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.