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Homemade Peri Peri sauce recipe (Piri Piri sauce) made with African birds eye chilli, garlic, bell pepper, herbs, and more. This Nandos style hot sauce is versatile and great on chicken, seafood, and almost anything really. It is easy, quick and this is the best recipe for this marinade.
What is Peri Peri Sauce
Peri Peri sauce is a hot sauce that is garlicky, tangy, spicy, and sweet. It is made with African birds eye chilles, bell peppers, and some other inexpensive ingredients.
It originated from the people of Portugal in South Africa. Peri in Swahili means pepper (hot) so it means Pepper Pepper. It is also known as Piri Piri sauce or Pili Pili sauce.
This sauce is made popular by the Nandos restaurant chain. They use this marinade on their popular peri peri chicken.
Peri Peri Sauce Recipe
This peri peri sauce recipe is easy and quick. You add all the ingredients in a blender or food processor, simmer the mix and you have lemony, spicy, tangy, delicious sauce in minutes.
This Piri Piri sauce is one you should have in your fridge at most times. It’s so good and versatile and can be used on many foods like chicken, turkey, fish, vegetables, potatoes, as a dipping sauce, and more.
It is easy and simple to make and uses inexpensive ingredients.
With this recipe you get peri peri marinade that tastes better than store bought.
You know what ingredients are in it, and can adjust the pepper and salt to taste.
It’s free from artificial colors, flavors, and preservatives.
You can also make it medium, hot, extra hot, by reducing or increasing the quantity of the chilies.
Ingredients
The detailed ingredient list, measurements, and directions are in the recipe card at the bottom of this post.
Bell pepper – You can substitute this with Long red pepper.
African birds eye chillies – Check tips section below for substitution.
Onion – Use brown, yellow onion, or red.
Garlic – Fresh is best for this recipe however you can substitute with garlic granules or powder.
Smoked Paprika – This add some smokiness and color to the sauce.
Black Pepper – I like adding this for flavor.
Bayleaf
Oregano
Olive oil
Cider Vinegar
Lemon Juice – I use freshly squeezed lemon juice but you can also use store-bought.
Salt
How to Make Peri Peri Sauce (Piri Piri Sauce)
Add bell pepper, garlic, lemon juice, vinegar, and all other ingredients into a blender or food processor and blend till smooth.
Pour the mixture into a pot, put on the stove, and leave to simmer for 10 minutes.
Take off heat, pour back in the blender and blend till smooth.
I like to do this as it gives the sauce smooth texture.
Leave to cool completely, pour in a jar and it’s ready to use or stored.
How to Use
It is so versatile and this hot sauce can be used on chicken, beef, vegetables, as dipping sauce and more. Here are some suggestions below:
Chicken – baked chicken wings, spatchcock chicken.
Beef – Air fryer steak, beef tips.
Seafood like Instant pot whole fish, shrimp, white fish.
Dipping sauce – Add a teaspoon of Piri Piri sauce to mayonnaise to make a dipping sauce for fries, snacks, and more.
Vegetables – Use on roasted carrots, air fryer vegetables
How to Store
When it’s completely cooled, pour in a jar or airtight container and store it in the fridge where it will last up to 10 days.
To store in the freezer, pour in a freezer-safe container or Ziploc bag, label, and store in the freezer where it will last for 6 months.
To use, bring out of the freezer and thaw. When it’s at room temperature, mix well before use.
Tips
- I like to roast the bell pepper for a smokey flavor. You can do this in the oven, grill or on open fire.
- You can mix the birds-eye chilies with other types of chilies like habanero.
- If you can’t get the bird eye chillies, substitute with habanero, Thai chilies, or scotch bonnet.
- Adjust the pepper quantity to suit your taste.
- If the sauce is too thick, add olive oil or lemon juice to thin it.
- You can double or triple this recipe and store it for use.
More Sauce and Condiments Recipes
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Homemade Peri Peri Sauce Recipe
Equipment
- Sauce pan
Ingredients
- 1 large Bell pepper
- 8 African birds eye chilli or to taste
- 1 large Onion
- 8 cloves Garlic
- 1 tablespoon Oregano
- 1/4 teaspoon Black pepper
- 1 Bayleaf
- 1/4 cup Olive oil
- 1/4 cup Cider Vinegar
- 1/4 cup Lemon juice
- 1/2 teaspoon Salt or to taste
Instructions
- Add bell pepper, garlic, lemon juice, vinegar, and all other ingredients into a blender or food processor and blend till smooth.
- Pour the mixture into a pot, put on the stove, and leave to simmer for 15 minutes.
- Take off heat, pour back in the blender and blend till smooth.I like to do this as it gives the sauce a smoother texture.
- Leave to cool completely, pour in a jar and it's ready to be used or stored.
Recipe Notes
- I like to roast the bell pepper for a smokey flavor. You can do this in the oven, grill or on open fire.
- You can mix the birds-eye chillies with other types of chilies like habanero.
- If you can’t get the bird eye chillies, substitute with habanero, Thai chilies or scotch bonnet.
- Adjust the pepper quantity to suit your taste.
- If the sauce is too thick, add olive oil or lemon juice to thin it.
- You can double or triple this recipe and store it for use.
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