Peri Peri Sauce

Name: Peri Peri Sauce
Total time: 25 min
Yield: 32
Cuisine: American
Ingredients: red chili peppers; red chili peppers; garlic; lemon peel; olive oil; fresh lemon juice; salt; pepper

Chilies, garlic, and lemon juice make for a flavorful sauce with some heat. Enjoy on your favorite burger, steak or roast.

Cook Time: 25 Minutes

Servings: 32

Ingredients: 8

Cook Mode

Ingredients

3 each Fresno or other red chili peppers
3 each Hatch red chili peppers
3 each garlic cloves
1 teaspoon grated lemon peel
1/2 cup olive oil
2 tablespoon fresh lemon juice
3/4 teaspoon salt
1/8 to 1/4 teaspoon black pepper

Preparation

Step 1

Preheat oven to 400°F. Place chili peppers on rimmed baking sheet; coat peppers with cooking spray. Roast 20 minutes until skins are charred and blistered. Place peppers in large food-safe plastic bag. Close bag; let stand 10 to 12 minutes or until cool enough to handle. Remove and discard skins, stems and seeds from peppers.
Step 2

Add peppers, garlic and lemon peel to food processor or blender container. Pulse on and off for 30 seconds. While processor is running, slowly add oil. Add lemon juice, salt and pepper; pulse on and off until smooth.
Step 3

Pour sauce into small bowl; cover and refrigerate until ready to use.

Nutrition Information

34 Calories

0 %*

0.5g SAT FAT

0 %DV**

0g PROTEIN

0 %DV

0.1 mg IRON

0 %DV

0 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 33.9 Calories; 30.6 Calories from fat; 3.4g Total Fat (0.5 g Saturated Fat; 2.5 g Monounsaturated Fat;) 0 mg Cholesterol; 55.4 mg Sodium; 0.9 g Total Carbohydrate; 0.1 g Dietary Fiber; 0.2 g Protein; 0.1 mg Iron; 0.1 mg NE Niacin; 0 mg Vitamin B₆; 0 mcg Vitamin B₁₂; 0 mg Zinc; 0.1 mcg Selenium; 1.1 mg Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.