Homemade spicy sauces & pastes ♥

written by Sally Hills December 11, 2017

I love to have some spicy homemade sauces, pastes and pestos on hand in the fridge, for last minute curries/stir-fries/soups, and also when cold snowy days like today have me feeling the need for a spicy kick to warm the old bones!

I am a fiend for Nando’s sauces, and my attempt at their spicy garlic one (courtesy of rockrecipes.com/peri-peri-sauce) was pretty damn good! Made from garlic, chillies, olive oil, smoked paprika, oregano, lemon, red wine vinegar, chargrilled onion & red peppers – you can see from the pic, it is bright orange like Nando’s garlic peri sauce.

I also really love garlic (no vampires here!!) – for me, it can turn around the blandest of dishes & it is also sooo healthy for our immune systems. I don’t tend to get ill very often and am a firm believer that the health properties in garlic contribute to this. The pale yellow paste you see in the pic is from a recipe shared by Sophie Lamb, a medicinal herbalist. Her dad formulated it and attributes it to not having a cold in three years! It is great as a base in curries and soups when you haven’t got time (or can’t be bothered!) to chop garlic/onions/chillies.

Recipes below ♥ Hope you find them delicious & time saving like I do.

Both are super easy and last in the fridge for a month or two. I keep mine longer if they last that long. Sophie’s chilli and garlic paste just requires a good blend and then storing the paste in a jar in the fridge.

Ingredients for Sophie Lamb’s chilli & garlic paste
•One packet of green chillies
•One packet of red chillies
•3 small bulbs of garlic
•1 inch of fresh ginger
•Olive oil (just enough to make a paste)
•A good splash of red wine vinegar or apple cider vinegar


Ingredients and directions for the Nando’s garlic peri sauce imitation
•1 large red onion
•2 large red peppers
•6 cloves garlic
•1/2 cup of lemon juice
•Zest of one lemon
•1/2 cup of red wine vinegar / apple cider vinegar
•One packet of red chillies
•2 tsps smoked paprika
•2 tsps dried oregano
•Salt & pepper to taste

  1. Chargrill the peppers and onions in the over for 15 mins – until some of the skin is charred.
  2. Blend up together until smooth and then add the other ingredients.
  3. Once blended, simmer on the hob for 30 mins and then allow to cool a little
  4. Transfer back to the blender for another blitz, before allowing the sauce to cool and pouring into jars for the fridge.

Took this to work for people to try and they loved it 😀

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