top of page

Peri Peri Sauce

Generally a great traditional recipe, it is universally accepted that peri-peri sauce is the perfect accompaniment to chicken. This being said, I couldn’t resist adding my own angle to this classic by adding labneh. Labneh is a traditional Middle-Eastern soft cheese, made from straining yogurt in a cheesecloth. If you are feeling particularly experimental you can try your hand at making your own, or you can buy ready-made labneh here. Labneh works well in this recipe because it adds a tangy flavor to the sauce.


  • 1 red bell pepper, seeded and cut in half

  • 1 large onion, peeled and quartered

  • 4 cloves garlic

  • 1/4 cup lemon juice

  • 1/4 cup apple cider vinegar

  • 5 red chili peppers, steam removed and seeded

  • 1 teaspoon smoked paprika

  • 1 teaspoon dried oregano

  • Salt and pepper

  • 1/4 cup olive oil

Yields: 2 cups

Prep Time: 30 minutes

Cook Time: 30 minutes


  1. Preheat oven to 400°F.

  2. On a baking sheet, place the red pepper and the onion.

  3. Roast for 20 minutes.

  4. Place the garlic cloves, the lemon juice, vinegar, chili peppers and spices in a food processor.

  5. Once the pepper and onion are cooked through, add them to the food processor and puree the mixture.

  6. Place the puree in a saucepan and simmer for 20-30 minutes.

  7. Return the sauce to the food processor. Puree once more while drizzling in the olive oil.

  8. Season to taste.

To make the labneh peri peri:

The ratio is 2 tablespoons labneh to 1 tablespoon peri-peri sauce

32 views0 comments

Recent Posts

See All


bottom of page