Red Pepper Peri-Peri Sauce

Pump up your peri-peri flavour and colour with red peppers.

Red Pepper Basics

  • Green peppers have a slightly bitter, grassy flavour. Red, orange and yellow peppers are sweeter and fruitier, and red peppers are the sweetest. 
  • In fact, green peppers are just unripened red peppers. As the pepper ripens, it changes colour and gets sweeter in flavour. 
  • The vibrant ground spice paprika is made from dried red peppers or sweet peppers. 

Homemade Red Pepper Peri-Peri Sauce

Delicious as a dipping sauce or the perfect marinade for chicken

Makes 1 cup

  • 2 red peppers, cut in quarters lengthwise
  • 1 tsp sunflower oil
  • 5 dried bird’s eye chillies
  • 3 fresh green chillies, roughly chopped
  • 3 garlic cloves
  • ¼ tsp sugar
  • 1 tsp dried oregano
  • ½ tsp salt
  • 2 tbs white wine vinegar 
  • ¼ cup olive oil
  • juice of half a lemon
  1. Preheat oven on grill setting and place the red pepper quarters on a baking sheet, skin side up. 
  2. Coat the skins with sunflower oil and grill for 10 mins, or until the skins are charred. 
  3. Remove from the oven and let cool. When cool enough to handle, peel off the skins. 
  4. Place the roasted peppers and remaining ingredients in a blender. Blitz until smooth and fully combined. 

More Recipe Ideas:

Mushroom, Red Pepper & Cheese Tortillas

Roasted Red Pepper Soup

Red Pepper, Chicken & Cashew Stir Fry

Nikita is a food writer, stylist & recipe developer based in Johannesburg.

Check out Nikita Singh’s blog here

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