Lemon Thyme Peri Peri Sauce
This is the first attempt at creating a Nando-esque Lemon and Herb Peri Peri Sauce
- Preparing Time: 30 minutes
- Total Time: 15 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/3 cup water
- 1/3 cup white vinegar
- 1 teaspoon sugar
- 2 lemons juiced
- 1 red pepper roughly chopped
- 1 cup canola oil any neutral oil should work
- 2 teaspoons dried oregano or 2 tablespoons fresh
- 2 teaspoons dried thyme or 2 tablespoons fresh
- 3 thai chilies aka bird's eye chili
- 5 cloves garlic, minced
- 1 large green onion roughly chopped
- Carbohydrate 8.51728873904773 g
- Cholesterol 0 mg
- Fat 37.6664539122966 g
- Fiber 2.14925182223759 g
- Protein 1.38567065997214 g
- Saturated Fat 2.79279022123423 g
- Serving Size 1 1 Serving (152g)
- Sodium 199.023566754268 mg
- Sugar 6.36803691681014 g
- Trans Fat 0.599774335011879 g
- Calories 367 calories
1. Add water, vinegar, sugar, lemon juice, and garlic to a saucepan. Bring to a simmer then switch to medium-low heat. Cook for 10 minutes. 2. Add poaching liquid and all remaining ingredients, except oil, to blender. Start blender and slowly add oil to form an emulsion. Finish by blending on high until the mixture is smooth.
