Homemade Nandos Peri Peri Sauce
Sauce
Ingredients
2 tablespoons paprika
1 tablespoon salt
1 teaspoon black pepper
2 tablespoons dried basil
2 tablespoons dried thyme
2 tablespoons oregano
¼ of a small red onion
1 large handful fresh parsley
9 cloves garlic
3 African red birds eye chillies for a mild heat sauce or 10 + chillies for a hot spice level
1 green chilli
2 bay leaves
1 red bell pepper
2 thin slices of lemon peel/skin
6 lemons of juice
2 tablespoons white wine vinegar
100ml vegetable oil
250ml cold water
Directions
Ingredients:
Add all the ingredients into a blender or food processor excluding the vegetable oil
Process:
Blend the ingredients
Finishing touches:
Once the sauce is formed start to add the vegetable oil to the sauce
Storage:
Add the sauce to airtight bottles or an airtight container
Notes
Type of chillies:
If you cannot find African Birds eye Chillies, use any fresh red chillies that are hot. Test your chillies before you blend as every chilli is different. If your still not sure add one chilli at a time to the blender so you can really control the spice level to your preferred taste.
Consistency of the Peri Peri sauce:
If your sauce is too thick you can either add more oil or water to the sauce, this will also reduce the spice level, so feel free to add more chillies to keep you sauce hot if desired
How to preserve the sauce:
Peri Peri sauce can keep for up to two weeks in the fridge. As it is a fresh homemade sauce, the sauce should be refrigerated and not stored in a cupboard at an ambient temperature. Shake the bottle before each use, as the sauce does separate due to no artificial preservatives or artificial stabilisers in the recipe.
Nutrition
Fat: 14.5 g
Calories: 174 calories
Saturated Fat: 11.3 g
Sodium: 494.9 mg
Fiber: 4.1 g
Cholesterol: 0 mg
Carbohydrate: 12.4 g
Sugar: 3.3 g
Serving Size: 1 x 500ml Bottle of Peri Peri Sauce
Trans Fat: 0 g
Protein: 2.3 g