Homemade Peri Peri Sauce (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Prepare the peppers by slicing them lengthwise and removing half the seeds and membranes for balanced heat, keeping all seeds if you prefer maximum spiciness. Combine the prepared peppers, roughly chopped garlic, grated ginger, sweet paprika, ground coriander, cumin, dried oregano, and thyme in a food processor bowl.
2. 2Add the fresh lemon juice, white vinegar, sea salt, and freshly ground black pepper to the food processor. Pulse the mixture 8-10 times until ingredients begin breaking down into a coarse paste, scraping down sides as needed.
3. 3Drizzle in the extra virgin olive oil while running the food processor continuously until the sauce reaches a slightly textured consistency, approximately 30-45 seconds. Add water one tablespoon at a time while processing until you achieve your preferred thickness—the sauce should coat the back of a spoon without being too runny.
4. 4Taste and adjust seasoning, adding more salt for savory depth, lemon juice for brightness, or additional peppers for heat. Transfer the sauce to a clean glass jar or airtight container and allow it to rest at room temperature for 30 minutes minimum before using, which allows the flavors to meld beautifully.
5. 5For enhanced depth and smokiness, roast the whole peppers over an open flame or under the broiler until skin blisters and chars slightly, about 3-4 minutes per side, then peel away loosened skin before processing. Alternatively, gently simmer the blended sauce in a small saucepan over low heat for 8-10 minutes, stirring occasionally, to develop richer, more complex flavors.