Description
This homemade, authentic African-inspired peri peri sauce recipe is bold, smoky, and perfectly spicy. Made with fresh vegetables and simple ingredients, it’s easy, healthy, and incredibly versatile. Skip store-bought and make your own healthy peri peri sauce at home. Great for air fryer meals, marinades, and flavorful dinners! Give it a try and let me know how you like it!
Ingredients
- 4 Roma tomatoes (firm)
- 3 large bell peppers (red, orange, yellow)
- 2 medium yellow onions
- 2 fresh habanero peppers (adjust to taste)
- 2 fresh jalapeño peppers (adjust to taste)
- ½ cup extra virgin olive oil
- ½ cup water
- ¼ cup ground paprika
- 1 tablespoon African bird’s eye chili pepper for authentic heat (or ground smoked chipotle chili pepper)
- 2 teaspoons Knorr bouillon powder
- 1 teaspoon salt
The ingredients I used for this recipe
Instructions
- Prep the Vegetables. Wash all vegetables thoroughly. Halve the tomatoes. Cut bell peppers and remove seeds. Next, cut onions into halves or quarters. Make sure to peel garlic and remove the stems from Jalapeño and Habanero as well.
- Smoke the Vegetables. Place a large pan on the stove over medium-high heat and add about 1 tablespoon of oil. Add the vegetables to the pan. The goal is to smoke and slightly char them, not burn them. Make sure to turn occasionally to cook all sides. Also, reduce heat if needed and avoid overcrowding (work in batches if necessary). Tip: You can also roast these in the oven, but the stovetop gives better control and deeper flavor.
- Blend the Sauce. Transfer the smoked vegetables into a food processor. Add: Paprika, African bird’s eye pepper (or chipotle chili pepper), Olive oil, Water, Knorr Bouillon powder. and Salt. Feel free to squeeze in some fresh lemon juice (I didn’t). Blend together, but do not puree. You want a little texture for depth.
- Taste & Adjust. Taste your sauce and adjust: add more salt if needed. Also, adjust the oil or water for consistency if needed. Hope you enjoy using your peri peri sauce with all the ideas below.
Notes
I recommend using a food processor instead of a blender. It helps retain some texture and prevents the sauce from becoming too smooth.
For a more authentic flavor, use African bird’s eye chili pepper. It gives the sauce its signature heat and depth.
Be careful not to burn the vegetables while charring. You want a smoky flavor, not a bitter taste.
Avoid overcrowding the pan when charring the vegetables. Cook in batches so they roast properly instead of steaming.
Taste and adjust as you blend. Start with less salt and seasoning, then build up to your preferred flavor.
Make a double batch and freeze some. You will thank yourself later.
Add pepper/spice to your preference
Store in an airtight container in the refrigerator for up to 5–7 days.
Freeze in portions for up to 3 months
Thaw completely in the fridge before use
Add lemon juice or vinegar if you wish to make it more pungent.
