Homemade Peri-Peri Seasoning two ways - Peri-Peri Sauce and Peri- Peri Dry-Rub

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Peri peri sauce was originally introduced to the world by the Portuguese. It is a versatile, sauce with a carefully and perfectly curated flavor profile, used mainly as a marinade in proteins such as chicken. It’s since been adapted by cuisines across the world.
Peri Peri sauce has a signature red/orange appearance to it and offers an inviting look for proteins it applied to.
I’ve created 2 fantastic recipes inspired by this world class sauce. Please enjoy the recipes to the fullest, and express your creative selves with them ❤️

INGREDIENTS

1/3 cup cooking oil (correct amount is 1/3 cup, and not 1/4 cup as verbalized in the video)
10 cloves garlic
3 Thai chilis
2 Serrano chilis
1 scotch bonnet chili
1/2 large onion
1 red bell pepper charred over open flame
Zest of 1 lemons
Juice of 2 lemons
1 tsp crushed white or black pepper
1 tbsp dry or fresh oregano
Salt to taste
1 tsp honey

Recipe:
Cook garlic, chilis, and onion in the oil till sufficient caramelization is reached. Should take about 6 mins. Then, remove from heat and allow to cool down.
Next step is to blend caramelized ingredients, including the oil with the rest of ingredients listed above, into a semi smooth sauce. Take the flavor up a notch by reducing the sauce over low heat till oil resurfaces,while staring periodically.

Rind and fruit of 1 lemon dehydrated
1 tsp dry red chili flakes
2 tbsp dry onion flakes
1 & 1/2 tbsp paprika
1 tsp smoked paprika
1/2 tsp white pepper
2 tsp granulated garlic

** Add 1/2 tsp brown sugar for sweetness and you’ll have a perfect dry rub peri peri mix. To use as a sauce, add to 1 heaping tbsp of rub, a drizzle (1/4 tsp honey, if no sugar in rub, and 1 tbsp cooking oil, and stir into a sauce, and it is ready for use as a marinating ingredient. **






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