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The Hirshon Mozambique Peri-Peri Sauce

  • Total Time: 0 hours


Units Scale
  • 110 African peri peri red chilis, roughly chopped (13 chillies for a mild sauce 46 chillies for a hot sauce 710 chillies for a very hot sauce) – OR if unavailable, use Thai bird chilis
  • 8 cloves garlic
  • 1 1/2 red bell pepper
  • 125ml/1/2 cup freshly squeezed lemon juice
  • 125ml/1/2 cup white-wine vinegar
  • 1 tbsp light brown sugar
  • 1 tbsp tomato paste
  • 2 tsp red chili flakes
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 3/4 cup chopped cilantro/coriander leaves or parsley (a combination of both herbs can also be used)
  • 2 tsp salt
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 250ml/1 cup olive oil


  1. Wash a glass bottle in hot soapy water and dry it in the oven at 150°C for 10 minutes.
  2. Place all the ingredients, except the olive oil, in a food processor and blitz until smooth and lump-free.
  3. Gradually pour in the olive oil and process until the oil has emulsified with the rest of the ingredients to form a sauce of pouring consistency. Bottle the sauce immediately in the clean, sterilized bottle.
  4. This will keep fresh in the fridge for up to one month.
  5. It can be used as a marinade, baste or condiment.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 585.89 kcal
  • Sugar: 8.98 g
  • Sodium: 570.71 mg
  • Fat: 57.97 g
  • Saturated Fat: 8.02 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 17.19 g
  • Fiber: 3.3 g
  • Protein: 2.67 g
  • Cholesterol: 0.0 mg

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