Texas recipes
Peri Peri sauce
5 (1)
5 min
Serves 8 - 12
General
Ingredients
- 4 fresh hot chile peppers (jalapeno, poblano or similar), chopped 4 fresh hot chile peppers (jalapeno, poblano or similar), chopped
- 8 tbsp lemon juice or lime juice 120 ml lemon juice or lime juice
- 10–12 tbsp olive oil 150–175 ml olive oil
- 1 tbsp cayenne pepper or red pepper 15 ml cayenne pepper or red pepper
- 2 tsp garlic powder 9.9 ml garlic powder
- 2 tbsp sweet paprika 30 ml sweet paprika
- 2 tsp salt 9.9 ml salt
- 2 tbsp dried oregano 30 ml dried oregano
Method
Combine all ingredients in a blender and process to a smooth paste. If the mixture is too thick add more olive oil, a tablespoon at a time and continue processing. Taste and adjust with salt, pepper, cayenne pepper and paprika.
Refrigerate for at least 24 hours to allow flavors to develop.
The peri peri sauce can be refrigerated for up to 3 months (make sure you cover it with a thin layer of olive oil).
This recipe will yield about 2 cups of Peri Peri sauce.
Cook's notes
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