Armando’s Peri-Peri Sauce

Preparation info
    • Difficulty


Appears in
Mile 8: A book about cooking

By David Higgs

Published 2018

  • About


  • 1 kg red peppers
  • 250 g red onions
  • 500 g


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.