Alex’s favourite thing for lunch is Peri Peri burgers from our local chicken shop, so we thought we’d try and make our own version at home with peri peri sauce from scratch.

This sauce is amazing as a chicken marinade or a Nando’s style burger sauce! 

Ingredients

1 red capsicum

1 red chilli (more if you want it spicy)

1 brown onion, roughly chopped

10 garlic cloves

1/4 cup red wine vinegar

1/4 cup olive oil

1 tsp oregano 

1 tsp smoked paprika 

Juice of 1 lemon

Sugar, Salt, Pepper to taste

Method

1. Char the capsicum and chilli over a gas burner until the skin is black and blistered. Remove from heat and allow to cool. If you don’t have gas, you can roast in the oven at 200 degrees until the capsicum and chilli started to blacken and blister.

2. Using a spoon, scrape off the charred skin of capsicum and chilli. Slice open both and remove the inards and seeds. Roughly chop the flesh. 

3. Add all ingredients to a blender. Blend until slightly chunky.

4. Pour sauce into a small saucepan and simmer for 5-10 mins.

FIRE WARNING

Roasting capsicum and chilli directly over the gas burner can cause a fire - keep an eye on them and constantly turn to avoid excess smoke.

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Helpful hints

No gas? you can achieve a similar flavour by roasting the capsicum/chilli in the oven for around 10 mins at 200 degrees.

You can use the sauce straight from the blender if you’re marinating chicken straight away, but if you plan on keeping the sauce in a jar then it’s best to simmer from 5-10 mins in a pan just to cook out the rawness of the onion and garlic.