Adam Liaw’s peri-peri sauce

Two of my favourite sauces for an easy weeknight meal are peri-peri and teriyaki. Yes, you can buy them in a bottle, but they are so very easy to make, and taste much better when you do. Try this one on a roast chicken, chicken wings, fish, lamb chops, ribs, pumpkin (squash) or cauliflower, just to name a few options.

Adam Liaw’s peri-peri sauce

Makes

300 ml

Prep

10m

Cooking

20m

Ingredients

  • 1 red onion, roughly chopped
  • 5 garlic cloves, peeled
  • 4 long red chillies (or bird’s eye chillies), seeded
  • 1 red capsicum (bell pepper), cut into chunks
  • 1 tomato, roughly chopped
  • 2 tbs olive oil
  • Grated zest and juice of 1 lemon
  • 2 tbs red wine vinegar
  • 1 tbs sugar
  • 2 tsp salt
  • 1 tsp freshly cracked black pepper
  • 1 dried bay leaf
  • 2 tsp dried oregano
  • 1 tsp smoked paprika

Method

STEP 1

Heat your oven to 200°C (390°F) fan-forced. Place the onion, garlic, chilli, capsicum and tomato on a lined baking tray and bake for 20 minutes. Allow to cool to room temperature.

STEP 2

Transfer to a blender, add the remaining ingredients and blend to a very smooth sauce.

STEP 3

The sauce will keep for a week or two in the fridge in this state, but if you want to keep it for longer, you can simmer and reduce the sauce for about 15 minutes to concentrate it before storing.

Tip: I prefer to keep sauces like this and the teriyaki sauce in their unreduced form, as it gives you the option to cook dishes with the sauce, but for convenience, it can be easier to reduce this sauce so that you can use it more as a condiment.

This is an edited extract from Tonight’s Dinner by Adam Liaw, published by Hardie Grant Books & SBS, RRP $45. Available in stores nationally.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.