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
Preheat oven to 400°F.
On a baking sheet, place the red pepper and the onion.
Roast for 20 minutes.
Place the garlic cloves, the lemon juice, vinegar, chili peppers and spices in a food processor.
Once the pepper and onion are cooked through, add them to the food processor and puree the mixture.
Place the puree in a saucepan and simmer for 20-30 minutes.
Return the sauce to the food processor. Puree once more while drizzling in the olive oil.
Season to taste.
To make the labneh peri peri:
The ratio is 2 tablespoons labneh to 1 tablespoon peri-peri sauce