Armando’s Peri-Peri Sauce

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Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

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  • 1 kg red peppers
  • 250 g red onions
  • 500 g carrots
  • 15 g red chillies
  • 150 ml balsamic vinegar
  • 150 ml white spirit vinegar
  • 150 ml red wine vinegar
  • 7 g salt
  • 150 g sugar
  • 50 g ground paprika
  • 150 ml water
  • 150 ml lemon juice
  • 1 litre oil


Grill the peppers, onions, carrots and red chillies until soft and slightly charred. In a pot, combine all the ingredients, except the oil, and simmer for 1 hour, with a cartouche (paper or silicone lid). Remove from the heat and let it settle for an hour. Transfer to a Thermomix jug and blend until smooth and well combined. Pour in the oil in a steady stream to emulsify.