Ingredients
- 80g PERi-PERi sauce (choose your flavour)
- 2 red peppers, diced
- 1 tbsp. olive oil
- 120g chopped mixed nuts (hazelnuts, walnuts and almonds)
- 120ml water
- Serve with pasta, crudities or leftover chicken
Method
- Preheat oven to 160°c. Place peppers onto a lined baking tray, drizzle with oil and pop into the oven for 20mins.
- Place cooked peppers, PERi-PERi sauce and water in a blender and blitz until smooth.
- Once smooth, add nuts and blend again until smooth.
- Divide into 5 containers and refrigerate for up to 4 days. Enjoy with crudités, pasta or chicken - sorted!
Bring the heat home
We’ve created a range of products so you can splash, drizzle, squeeze and shake to your heart’s content.
Explore the full range
More everyday Recipes
Salmon and Sweet Potato PERi-PERi Fishcakes and Yogurt
- Prep
- 5mins
- Cook
- 1hr 15mins
- Serves
- 2
PERi-PERi Whole Roast Cauliflower
- Prep
- 5 mins
- Cook
- 1 hour 15 mins
- Serves
- 4
2 Items