Peri Peri Style Sauce

Name: Peri Peri Style Sauce
Prep time: 20 min
Ingredients: 2 Fresh Habanero Peppers; 1 Bunch Fresh Cilantro; 15 Leaves Fresh Basil; 4 Cloves Garlic; 2 Tbsp Lemon Juice (About ½ Lemon); 2 Jarred Roasted Red Bell Peppers; 1 Tbsp Molasses; 75ml / ⅓ Cup Olive Oil; 1 Tbsp Hot Smoked Paprika; 1 Tbsp Fine Salt

Made with Habanero Peppers

We've taken the marinade from our peri peri chicken, and we've turned it into a tasty sauce that's perfect for dunking wings or vegetables.

Complexity

Nice and Easy

Prep Time

0 H 20 M

Appliance

None

Cook Time

0 H 0 M

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Let’s Cook

Ingredients:

2 Fresh Habanero Peppers

If unavailable, substitute serrano or jalapeño peppers Habanada peppers can be used for less heat

1 Bunch Fresh Cilantro

15 Leaves Fresh Basil

4 Cloves Garlic

2 Tbsp Lemon Juice (About ½ Lemon)

Freshly squeezed recommended

2 Jarred Roasted Red Bell Peppers

1 Tbsp Molasses

Pure sugar cane molasses recommended

75ml / ⅓ Cup Olive Oil

1 Tbsp Hot Smoked Paprika

1 Tbsp Fine Salt

Tools:

Paper Towels

Blender

Citrus Squeezer

Knife

Cutting Board

About This Recipe:

Brace yourselves, it's about to get hot in here. This is a traditional Portuguese recipe with an exotic blend of flavors that hit nearly every flavor palate. It's usually made with peri peri peppers (or African bird's eye chilis), but we swapped them out for habanero peppers since they've got more heat with a little sweet. Fair warning, though: Habanero peppers fall between 100,000 and 350,000 on the Scoville scale, which is basically a fancy way of saying that you should maybe have some milk nearby to stop the burning. This sauce is perfect for dipping, so serve it up with chicken wings or snacky vegetables the next time you have people over. It also makes an amazing marinade for chicken or fish if you're looking to spice up your dinnertime.

Cooking Method:

Remove Cilantro Stems

Cut off your cilantro stems.

Cilantro is a great complement to poultry dishes because it has a bit of a citrus flavor. It also has a strong herby taste, so it's a perfect addition to a bold sauce like peri peri. Unless, of course, you have that weird olfactory gene variation that makes cilantro taste like soap.

Remove Habanero Stems

Cut the stems from your habanero peppers, then wash your hands.

We wanted this recipe to have a lot of heat while still maintaining flavor, so we chose habanero peppers for their unique sweet and spicy taste. If you want your sauce to be less spicy, you can use fewer peppers, as well as remove the seeds and pith.

Remove Basil Stems

Pick off the stems from your basil leaves.

Basil is an aromatic herb with a touch of sweetness, so it helps to balance out the spiciness of the peppers and the acidity of the lemon juice. It's important to remove the stems, because no one likes a chewy sauce.

Peel Garlic

Peel your garlic.

Garlic is almost as much of a staple in savory dishes as salt and pepper. It's a powerhouse of flavor that pairs with and enhances foods of every flavor profile. Do you really need to add garlic to all of your recipes? That's like asking if you really need oxygen.

Prepare Bell Peppers

Pat your peppers dry with paper towels.

Bell peppers are a big source of freshness and color in this sauce, but since raw bell peppers have high water content, they have to be roasted. If the sauce is blended with fresh bell pepper, it will be way too watery.