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David's Peri Peri Sauce

July 01, 2020 by Jodi MacKinnon (QFG) Leave a Comment
David's Peri Peri Sauce
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins


  • 2 large Red Bell Peppers , halved, seeded and char-grilled
  • 1 large Red Onion , quartered and char-grilled
  • 4 cloves Garlic , finely chopped
  • ½ cup Lemon Juice
  • 4 Tbsp Red Wine Vinegar or Apple Cider Vinegar
  • 2 Lemons , zest
  • tsp Dried Oregano
  • tsp Kosher Salt
  • 1 tsp Black Pepper
  • 2 Tbsp David’s Peri Peri Rub
  • 1 Bay Leaf
  • ½ cup David’s Ultimate Extra Virgin Olive Oil


  1. Put peppers and onions in a food processor and puree.
  2. Add garlic, ¼ cup lemon juice, 2 Tbsp red wine vinegar, zest of 1 lemon, oregano, salt, pepper and David’s Peri Peri Rub and process.
  3. Transfer the sauce to a medium saucepan and add the bay leaf.
  4. Simmer, over medium-low heat for 20 minutes.
  5. Remove the bay leaf and cool the sauce.
  6. Return to the food processor and add ¼ cup lemon juice, 2 Tbsp red wine vinegar, and zest of 1 lemon and puree.
  7. Slowly add David’s Ultimate EV Olive Oil to emulsify.
  8. Serve with roast chicken, kebabs, grilled meat or fish.

About Jodi MacKinnon (QFG)

Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.