Peri Peri (Sub)

- ingredients
Ingredients | Amount | Unit |
---|---|---|
– SAUCE BASE –
| ||
Red Bell Pepper
| 4
| Ea |
Red Onion
| 2 | Ea |
Garlic (Mince) | 32 | G |
Lemon Juice | .5 | C |
Red Wine Vinegar | .5 | C |
Lemon Zest | 2 | Ea |
Thai Chili | 20 | Ea |
Smoked Paprika | 3 | Tsp |
Oregano | 3 | Tsp |
Salt | 3 | Tsp |
Black Pepper | 2 | Tsp |
Bay Leaf | 4 | Ea |
– TO FINISH – | ||
Lemon Juice | .5 | C |
Lemon Zest | 2 | Ea |
Red Wine Vinegar | .5 | C |
Extra Virgin Olive Oil | 1 | C |
- Recipe Instructions:
- TOOLS: Tongs, Knife, Food Processor, Spatula, Measuring Cups, Measuring Spoons, Saucepan
- SHELF LIFE: 3 Days
- YIELD: 1.5L
- STORAGE: Cooler 2°-4°C / 35.6°-39.2°F
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Roast the Red Peppers and Onion. This can be done on the burner using tongs to hold the produce, under a broiler, or on a cast iron grill pan. Ensure to get good char marks on the outside of the peppers and onion. Don't worry if they are not fully cooked as they will cook in the sauce
- 2. Chop charred peppers and onion and place in food processor. Pulse until pureed.
- 3. Add Minced Garlic, Lemon Juice, Red Wine Vinegar, Lemon Zest, Thai Chilis, Smoked Paprika, Oregano, Salt and Pepper to processor and puree until smooth.
- 4. Transfer pureed sauce to saucepan on low to medium heat. Add Bay Leaves and simmer for 20 - 30 minutes
- 5. Once sauce is simmered, cool until luke warm. Remove Bay Leaves.
- 6. Transfer cooled sauce to food processor
- TO FINISH
- 7. Add Lemon Juice, Red Wine Vinegar, and Lemon Zest. Puree until smooth.
- 8. While running the food processor, SLOWLY add in the Olive Oil.
- 9. Pour into insert with lid. Use a rubber spatula to scrape any remaining sauce. Label, date and store in the cooler at 35F-40F/3.5C-4C until use. (CCP1)
-
*IMPORTANT NOTE:
• Before pouring sauce into your insert or squeeze bottle, ensure to mix or whisk the sauce thoroughly beforehand.
• If using a squeeze bottle shake well before use. You may need to 'snip the nip' depending on nozzle size