Homemade Peri-Peri Sauce

Preheat the oven to 450°F (450°F) and line a baking sheet with parchment paper.

Slice the red bell peppers in half, remove seeds, and place them skin‑side up on the sheet; peel and quarter the red onion and add it to the tray.

Roast the peppers and onion for 20‑25 minutes, until the skins are blistered and the vegetables are softened.

Remove from the oven and transfer the roasted peppers to a bowl; cover with plastic wrap for 5 minutes to steam, then peel off the skins and discard.

Combine the peeled roasted peppers, roasted onion, Scotch bonnet peppers, garlic cloves, lemon juice, white vinegar, neutral oil, smoked paprika, dried oregano, salt, chicken bouillon powder, black pepper, and honey in a high‑speed blender.

Blend on high until the mixture is smooth but retains a slight texture from the peppers, about 30 seconds.

If using the sauce as a dip or glaze, pour it into a saucepan and bring to a gentle simmer over medium‑low heat, stirring occasionally for 5 minutes to meld flavors.

Taste and adjust seasoning if needed, then let the sauce cool to room temperature before transferring to a sterilized jar.

For a marinating application, the sauce can be used immediately; otherwise, store the cooled sauce in the refrigerator for up to 2 weeks.

Before serving, give the sauce a quick stir; if it has thickened, warm gently over low heat to loosen.