Breda Fenn
Breda Fenn

I have always been passionate about food and community. I studied culinary management to broaden my skills and knowledge in all things cuisine and hospitality and I relish an opportunity to create in the kitchen. I love to develop recipes with wholefoods that are approachable, authentic and packed with flavour. Bringing people together around the table is important to me and I believe food is the greatest and most accessible tool for generosity and hospitality.

Peri Peri Sauce

Easy blender sauce with punch!

Making your favourite sauces at home is made easier with the Vibe Blender. The stainless-steel jug is perfect for recipes with strong flavours and colours as it leaves no trace after washing. 

Store the sauce in a vacuum canister to ensure it stays fresher for longer. 

This peri peri sauce is full of punch and is so versatile. Perfect with chicken or fish, as a sandwich condiment or just to add a bit of flair to your dinner plate. 

Peri Peri Sauce
Peri peri sauce



2 shallots, roughly chopped
8 garlic cloves, chopped
8 long red chillies, seeds removed and chopped
4 birdseye chillies, seeds removed and chopped
Zest and juice of 1 lemon
1 tablespoon dried oregano
150ml olive oil
½ teaspoon sea salt
1 teaspoon sugar (optional)


1.   Place all the ingredients into the Vibe blender jug and secure the lid. Pulse around 8 times or until it turns into a rough paste.
2.   Pour into a saucepan and gently cook the sauce for around 15 minutes to intensify the flavour.
3.   Taste the sauce and adjust the seasoning to your liking. You may want to add a little sugar.
4.   Cook for a further 5 minutes and remove from the heat.
5.   Pour it into a sterile glass jar and let it cool. Store in the fridge.


Peri Peri Sauce
peri peri sauce