Homemade piri-piri sauce

Name: Homemade piri-piri sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Québécoise
Ingredients: 2 large red peppers, seeded and cut into quarters; 0 to 5 bird’s eye chilies, seeded and chopped (depending on your desired spice level); 4 garlic cloves, chopped; ½ cup (125 ml) fresh coriander, chopped; ¼ cup (60 ml) fresh oregano, chopped; 1 tbsp (15 ml) smoked paprika; ½ cup (125 ml) olive oil; Juice and zest of 1 lemon; Salt, to taste

Preparation 10 min
Cooking 25 min
Servings 6
Freezing Absolutely

Ads

Piri-piri sauce

2 large red peppers, seeded and cut into quarters
0 to 5 bird’s eye chilies, seeded and chopped (depending on your desired spice level)
4 garlic cloves, chopped
½ cup (125 ml) fresh coriander, chopped
¼ cup (60 ml) fresh oregano, chopped
1 tbsp (15 ml) smoked paprika
½ cup (125 ml) olive oil
Juice and zest of 1 lemon
Salt, to taste

Ads

Preparation

Preheat oven to 425°F (220°C). Place red pepper quarters on a parchment-lined baking sheet, skin side up.
Roast in oven for 20 to 25 minutes, until skin is well blistered and blackened in spots. Let cool 5 minutes (we keep the skin, no need to peel).
In a food processor or blender, combine roasted peppers (with skin), bird’s eye chilies (if desired), chopped garlic, smoked paprika, coriander, oregano, olive oil and lemon juice and zest.
Process for 30 seconds to 1 minute, until you get a smooth and homogeneous consistency. Scrape the sides halfway through if needed.
Taste and salt generously to taste. Salt brings out all the flavors of the roasted peppers and herbs. Don’t be shy.
Transfer sauce to an airtight Mason jar. Store in refrigerator for up to 1 week, stirring lightly before each use.
For an extended reserve, freeze in ice cube trays (for drop-by-drop uses) or in ½ cup (125 ml) portions in airtight bags (for direct marinating). Keeps 3 months in freezer.