Mozambican Peri-Peri Sauce
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Category
Maputo Bay
Cuisine
Indian, African
Peri-peri (also known as piri-piri and pili-pili) sauce is hot, spicy and totally addicting. This is the sauce used for the Mozambican national dish, peri-peri chicken, also used on shrimp.
The authentic way to make the sauce is with African birds eye chilis which can be hard to come by even at specialty markets.
Peri peri in Swahili means pepper-pepper not identifying a certain kind of pepper/chili. Each family has their own recipe for this amazing hot sauce.
If you like spicy, you will love this Modern Masala fan favorite.
Ingredients
- 1 Packet – Modern Masala’s Maputo Bay
- 1 Red Bell Peppers - sliced into large pieces
- ½ Onion - peeled and chopped into large chunks
- ½ cup Olive Oil, divided
- ½ tsp Salt
- 4-6 Cloves Garlic
- 2 Red Jalapenos - sliced in half
- Zest and Juice of 1 Lemon
- 4 Tbsp Red Wine Vinegar
Directions
- Preheat the oven to 350F.
- Place the peppers and red onion on a baking tray. Drizzle on 2 Tbsp of the oil. Sprinkle on ½ tsp of the Modern Masala’s Maputo Bay seasoning and ½ tsp of the salt and toss together.
- Place in the oven for 20 minutes.
- Add the garlic and jalapenos and toss together again, then place in the oven for a further 10 minutes.
- Remove from the oven and transfer to a blender (make sure you pour in all the juices from the tray). Add the remainder packet of Modern Masala’s Maputo Bay seasoning, additional salt (to taste), lemon zest and juice. Blend until smooth.
- Add the remaining oil and the red wine vinegar and blend again.
Recipe Note
Use it as a dip, hot sauce, or marinade.
Enjoy!
