We have noticed a spike in interest online from people looking for a replacement for Sirracha sauce. We have worked on some other chili sauces in the past, The one below is based on a Piri Piri sauce utilizing heat variations popular in Nambili and South Africa. Piri Piri is a commonly used sauce in Portugal but is growing in popularity in the states. This sauce utilizes fresh hot peppers vs. the dried peppers of the south American sauce or the small fermented peppers of the Asian communities.
- Hot Chilies 4-5 large (with seeds for increased heat)
- Note: it is best to wear gloves when working with hot peppers .
- Orange zest 2tsp
- Lemon Juice 1/2 lemon
- White Vinegar 2tbsp
- Onion minced 1/2 medium (roasted for more intense flavor)
- Garlic 4 cloves
- Black pepper 1/2 tsp
- Salt 2 tsp
- Bay leave 1 ea
- Basil dry 1 tsp
- Oregano dry 1 tsp
- Tarragon dry 1 tsp
- Roasted red pepper as needed to adjust or lower the heat.
- Water 3tbsp (as needed to adjust consistency)
Place the following ingredients in a blender and puree until smooth. Adjust the heat to lower by adding roasted red pepper increase by adding more chilies or retaining the seeds. This sauce is a bit thicker and does have some soluble matter but can be strained for a more liquid consistency. More water should be added to allow for blending based on blender capacity.