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Roast pepper peri-peri sauce


This thick, smooth sauce is wonderful served as is alongside a grilled spatchcock or mixed through some cream for prego rolls. Really easy to whip up and soooo tasty!

Makes approx. 2 cups


  • 1 large red pepper, roasted, peeled and seeds removed
  • 2 garlic coves, peeled and roughly chopped
  • juice of 1 lemon
  • 4 hot red chillies, stems removed and roughly chopped
  • 2 tsp sweet paprika
  • 2 tbsp white wine vinegar
  • ½ cup olive oil
  • 1 tsp salt


  1. Blitz everything together until fine. Store in jar in the fridge. Will keep well for a couple of weeks.

Happy days!

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