How To Make Peri Peri Sauce

what's going on everybody welcome to my channel and in this video I'm going to show you how to make the most delicious peri-peri sauce it was created in Mozambique in South East Africa by Portuguese settlers who created a beautiful tangy garlicky and spicy sauce that we all know and love as peri-peri to stop us off here I've got two red bell peppers that weigh 400 grams just going to slice them in half take up the stem and with any seeds that might be left in them just give them a little bang on the bench and that will remove any of the leftover seeds that are in there and we don't need to remove the white part on this recipe as it's all getting pureed up so I'm just going to roughly chop these [Music] then once the peppers are chopped up we're going to add them to a blender bowl then here I've got six Birds Eye Chili's but these are also extremely hot so I'm going to cut it back a little bit with four long red chilies as these are a lot more mild going to cut the stems off and when handling really hot chilies always wear gloves or make sure you always wash your hands really really well cause you don't want to be touching certain parts of your body as all burn and be extremely sore just discard of those and we're just going to roughly chop these with the seeds included when they're going to add these to the blender Bowl then here for one red onion or Spanish onion going to take both ends off cut it in half and remove the skin [Music] and with those onion scraps you can save them for a stock so then we're going to roughly chop up the onion and add this to the blender ball and I would imagine that a lot of you have a bigger blender than this but this one's extremely powerful and it's more than capable of blitzing all of this out then with five cloves of garlic just roughly chop these up and have these to the blender along with one and a half teaspoons or four grams of smoked paprika one other half teaspoons or three grams of dried oregano 1/4 of a cup or 60 milliliters of red wine vinegar then with one lemon we're just going to be zesting half of this and those that's the other half later on in the recipe and a little tip I recommend zesting the rest of this now as when you cut it in half it'll make it a lot harder to zest it once it's been cut I'm going to pop this aside then cut this in half and same again we're only going to be using half of this now so we'll save this again for later on in the recipe and squeeze in half of the lemon juice into the blender and if your lemons got loads of seeds in it just hold your hand over it and we'll concatenate and just before we puree this up going to add in two teaspoons of sea salt and one teaspoon of ground black pepper Chuck a lid onto this then we're going to puree this until it's nice and smooth [Music] and once this is all nice and smooth I'm going to add this into a small to medium sized saucepan and then we're going to place this onto our stove top place it onto a high heat we're going to add in the two bay leaves mix those in and then we're going to bring this up to a simmer then now that this is at a simmer we're going to reduce the heat down to a medium and allow it to simmer away for thirty minutes and during this time all of those ingredients will break down all of their flavors will release and it will infuse into one delicious tasting sauce and make sure just to give it a stir every five minutes or so after our peri-peri sauce has been simmering away for thirty minutes I'm just going to turn it off the heat remove it off the heat source remove those bay leaves or add in another quarter of a cup of red wine vinegar or 60 milliliters the half of the lemon zest that we tested earlier the juice of the other half of the lemon then using an immersion blender which is going to blend this up to the really smooth puree then once it is nice and smooth with the blender on we're going to slowly pour in half a cup of extra virgin olive oil [Music] once that's nice and Swift we'll remove the immersion blender never going to allowed us to cool down for about 15 to 20 minutes I think I to place these into jars and these jars hold about 1 cups worth and I like to do it this way as these are pretty much single portions [Music] then let's give this a try but as such great flavor it's lemony it's garlicky it's really nice and spicy and all of those flavors just really explode onto your palate and you can keep these in the fridge for up to 2 weeks I really hope you enjoyed this video and I was able to teach you something if you did enjoy this video be sure to hit that like button and if you want to see more make sure you hit the subscribe button so you never miss one our load I hope you all have a fantastic day thanks again for watching bye for now [Music] you [Music]

Channel: Chef Jack Ovens

Views: 258,683

Rating: 4.9402471 out of 5

Keywords: how to make peri peri, how to make peri peri sauce, how to make peri sauce, peri peri sauce recipe, peri peri recipe, piri piri sauce, piri piri sauce recipe, easy peri peri sauce, nandos peri peri sauce recipe, how to make nandos peri peri, peri peri chicken, peri peri rice, peri peri chicken by food fusion, peri peri fries, peri peri sauce, quick peri peri, peri peri for everything, how to make, chef jack, chef ovens

Id: BTVwHcUIQ0Q

Length: 5min 51sec (351 seconds)

Published: Sat Feb 08 2020