David’s Peri Peri Sauce
By Ray Martin (QFG) [marray]
March 14, 2017
The heat gets turned up when you add David’s Peri Peri Rub to this sauce made with charcoal-grilled vegetables. Ideal with roast chicken or grilled meat.
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Recipes
David’s Peri Peri Sauce
Course
Mains
Servings
1 3/4
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
- •
1/2 cup lemon juice
- •
4 Tbsp red wine vinegar
- •
1 1/2 tsp dried oregano
- •
1 tsp black pepper
- •
2 Tbsp David’s Peri Peri Rub
- •
1 bay leaf
Instructions
- 1
Put peppers and onions in a food processor and puree.
- 2
Add garlic, 1/4 cup lemon juice, 2 Tbsp red wine vinegar, zest of 1 lemon, oregano, pepper and David’s Peri Peri Rub and process.
- 3
Transfer the sauce to a medium saucepan and add the bay leaf.
- 4
Simmer, over medium-low heat for 20 minutes.
- 5
Remove the bay leaf and cool the sauce.
- 6
Return to the food processor and add 1/4 cup lemon juice, 2 Tbsp red wine vinegar, and zest of 1 lemon and puree.
- 7
Slowly add the olive oil to emulsify.
- 8
Serve with roast chicken, kebabs, grilled meat or fish.