Mozambican Peri-Peri Sauce
Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
A delicious, fresh and zesty medium peri-peri sauce recipe, perfect for prawn or chicken barbecue dishes.
Ingredients
- 3-4 Bird's eye chilli, sliced (if you prefer a hotter sauce - you can increase this amount)
- 2 red bell pepper, sliced
- 1 large onion, sliced
- 5 cloves of garlic
- 1/2 tsp sea salt
- 1 tsp dried origanum
- 1 tbsp grated ginger
- 3 tbsp olive oil
- 1 tsp cayenne pepper
- 2 tsp smoked paprika
- 1 tsp coriander seeds
- Lemon zest from 1 lemon
- 2 tbsp apple cider vinegar
- 1/2 tsp white pepper
- 1/2 tsp cardamom
- Juice of 2-3 lemons.
Instructions
- In a pan, fry the onions and bell peppers in 1 tbsp of olive oil for 5 minutes, then add the spices and fry for another 2-3 minutes.
- Blend the onion and bell pepper mixture together with the garlic, lemon zest, vinegar, salt and lemon juice, then stir through the rest of the olive oil (blending olive oil can make the sauce taste very bitter).
Notes
This is a super zingy, zesty and spicy sauce that can be used as a side or with prawns, prego rolls and chicken. If you prefer a hotter or milder sauce, add or remove chillies according to your preferred level of spiciness.
Nutrition Information:
Yield: 10 Serving Size: 30gAmount Per Serving: Calories: 61kcalTotal Fat: 4.3gNet Carbohydrates: 4.7gProtein: 0.8g
