Creating a commercial-sized batch of Peri-Peri sauce can be a rewarding but challenging task. Below is a basic recipe to get you started. It’s recommended to test a small batch first and make any necessary adjustments before producing a large batch.
Please note that the following recipe is just a starting point, and you may need to modify it to suit your taste preferences and specific requirements. Also, always follow proper food safety guidelines when preparing and storing sauces for commercial use.
Ingredients:
- 5 kg (11 lbs) red chili peppers (Bird’s eye chilies or similar, adjust based on desired spice level)
- 2 kg (4.5 lbs) ripe tomatoes, chopped
- 1 kg (2.2 lbs) red bell peppers, chopped
- 500g (1.1 lbs) onions, finely chopped
- 200g (7 oz) garlic cloves, minced
- 500ml (2 cups) white vinegar
- 250ml (1 cup) olive oil
- 100g (3.5 oz) lemon juice
- 50g (1.75 oz) paprika
- 50g (1.75 oz) smoked paprika
- 50g (1.75 oz) cayenne pepper (adjust based on desired spice level)
- 50g (1.75 oz) salt
- 25g (0.9 oz) black pepper
- 25g (0.9 oz) dried oregano
- 25g (0.9 oz) dried thyme
- 25g (0.9 oz) sugar (optional, adjust to taste)
Instructions:
- Prepare the chilies by removing stems, and roughly chop them. If you want a milder sauce, remove some or all of the seeds.
- In a large pot or saucepan, combine the chopped chilies, tomatoes, red bell peppers, onions, and minced garlic.
- Add the white vinegar and olive oil to the pot and place it on the stove over medium heat.
- Stir in the lemon juice, paprika, smoked paprika, cayenne pepper, salt, black pepper, dried oregano, and dried thyme.
- Bring the mixture to a simmer and let it cook for about 30-40 minutes or until the vegetables are soft and tender.
- Remove the pot from the heat and allow the mixture to cool down slightly.
- Using a blender or food processor, puree the cooked mixture until you achieve a smooth consistency. Be cautious when blending hot liquids, and work in batches if needed.
- Taste the sauce and adjust the seasoning, spice level, and acidity according to your preferences. You can add sugar if you prefer a slightly sweeter sauce.
- Once the sauce is well-blended and seasoned to your liking, transfer it to clean, sterilized jars or bottles suitable for commercial use.
- Seal the containers tightly and store them in the refrigerator for immediate use or follow proper canning procedures for longer shelf life.
Remember, this recipe is intended as a guide, and you may need to adapt it based on factors like the type and heat level of chili peppers, the desired consistency, and the equipment available in your commercial kitchen. Always keep food safety in mind, especially when producing large batches of sauce for commercial purposes.