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Peri Peri marinade and sauce

A flavourful and flexible Southern African spicy sauce
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Prep Time 10 minutes
Cook Time 7 minutes
Course: Sauce
Cuisine: Southern African
Ingredients Equipment Method

Ingredients
  

Peri-marinade
  • 80-100 g chillies Adjust to taste
  • 1 Medium onion
  • 4-6 cloves garlic
  • 2 Red paprika (bell pepper, capsicum, etc)
  • 2 Bay leaves
  • 12-14 stalks Fresh thyme Take the leaves off the stalks
  • 3 tbs Paprika
  • 3 tbs Tomato paste
  • 1 lemon zested
  • 1/2 lemon juice Keep the other half aside
  • 1 tbs White vinegar
  • 1/2 cup olive oil
  • salt and pepper to taste
Peri-sauce (to be added to the marinade)
  • 1/2 lemon juice
  • 3 tbs Butter or margarine
  • 1 pinch sugar if needed

Equipment

  • 1 Food processor or blender The more powerful the machine, the quicker it comes together
  • 1 pot Same volume as your food processor
  • 2-3 jars Or bottles, to put your finished sauce in
  • 1 Sharp knife
  • 1 Cutting board
  • 1-2 Disposable glove Optional but recommended

Method
 

Peri-Marinade
  1. Chop the tops off the chillies and add them to the food processor
  2. Chop the onions smaller and peel your garlic cloves and throw them in too.
  3. Chop up the peppers a bit and then add them and the rest of the ingredients.
  4. Blend until smooth, stopping periodically to scrape the sides.
  5. At this point, you can use this as your marinade.
Peri-sauce
  1. Transfer the marinade from the food processor to the pot
  2. Cook on a medium heat for about 10 minutes.
  3. Take off the heat and add your butter or margarine.
  4. At this point, you can taste it to see if the acidity level is correct. If you find it too acidic, add the pinch of sugar.
  5. If you are making the chicken, keep some aside to baste your chicken.
  6. The rest should be allowed to cool before bottling.