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Peri-peri-sauce1
Recipe for Basic Peri Peri Sauce
4.80 from 5 votes
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Total Time 25 minutes
Servings 500 ml
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Ingredients 
US custom. - Metric (UK)

  • 200 g Scotch Bonnet chillies deseeded
  • 1 head of garlic (about 12 cloves), peeled
  • 250 ml sunflower oil
  • 80 ml white wine vinegar
  • 2 tblsp paprika powder
  • 2 lemons Juice of
  • 2 tsp salt
  • 2 tsp sugar
  • 250 ml water
  • 25 ml cornflour

Instructions 

  • Place all ingredients except for the water and cornflour into a mini blender and pulse together until well combined.


  • Pass this mixture through a sieve and into a pan. Bring to the boil.
  • Mix the cornflour and a small amount of the water to a thick paste.


  • Add this paste and the remaining water to the chilli mixture and continue to stir until your sauce has thickened.


  • Remove from the heat and cool completely.


  • Place your sauce into a sterilised bottle and store in the refrigerator.
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Author: Susan Queck
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