Peri Peri Sauce is a spicy African condiment with a complex flavor profile. It’s most well known as the star ingredient of Peri Peri Chicken, but goes great with so many things.
Just a quick whir in the blender, and I can have my very own homemade Peri Peri Sauce. But let me warn you, these flavors are very addictive!
I love making my own sauces, they’re so much better than bottled stuff. Some of my top spicy sauces are Salsa Taquera, Harissa Sauce and Jamaican Jerk Sauce.
This latest addition is right up there with the best of them.
What is Peri Peri?
Peri Peri, also known as Piri Piri or Pili Pili, is an exotic, fiery chili sauce with deep African and Portuguese roots. This delicious blend is famous for its perfect combination of heat and flavor.
Traditionally, African bird’s eye chilis are used in the sauce. They lend the sauce their local name, which is derived from the Swahili word pilipili, which means “pepper”.
Where it was first created is unclear, but it does seem most likely that the original sauce was created by the Portuguese from African peppers.
More recently, the restaurant chain Nando’s has helped Peri Peri become a household name. Originating in South Africa, Nando’s specializes in Portuguese-African cuisine, with Peri Peri chicken being its signature dish.
Nowadays, bottled Peri Peri Sauce is common on supermarket shelves. But as with most foods, homemade is always best!
Regarding Bird’s Eye Chilis
As mentioned, African bird’s eye chilis are traditional. If you can find those, use them.
A great substitute is Thai bird’s eye chilis, which are readily available in most local Asian grocery stores.
If you can’t find either of these varieties, other hot red peppers can be used.
Take note that my recipe uses Thai bird’s eye chilis. If you are using other chili peppers, you will want to adjust the amounts based on how hot they are. African bird’s eye peppers are 2-3x hotter, so if that’s what you have, start with 2 or 3 and taste before adding more. Most chili peppers available in supermarkets will be less hot than Thai.
Ingredients Needed
- Thai Red Bird Chilis – Gives the signature heat.
- Shallots – Makes a sweet base.
- Garlic – Great aromatic.
- Red Bell Pepper – Gives sweetness and color.
- Tomato Paste and White Wine Vinegar – Makes it a little tangy.
- Lemon – I used both juice and rind.
- Herbs and Seasonings – Bay leaves, dried oregano, smoked paprika, salt.
- Olive Oil – Brings everything together.
Easy Peri Peri Sauce Recipe
I place all the ingredients except the olive oil in a blender or food processor. Then, I blend everything until it reaches a fine consistency.
I add in olive oil…
and again blend until the oil emulsifies.
I always refrigerate in an airtight container until ready to use.
Variations
- Chili Variations – I like to experiment with different types of chilis to achieve varying heat levels.
- Herb Variations – Sometimes, I substitute dried oregano with fresh oregano or add other herbs like thyme, basil, or cilantro for different flavors.
- Char the Peppers – For an even deeper taste, I grill or roast the red bell peppers before adding them to the sauce.
- Swap the Paprika – If you’re not into smoky flavors, you can use regular paprika in place of smoked.
How to Use Homemade Peri Peri Sauce
My favorite use for Peri Peri sauce is as a marinade. It goes great with pork chops, steaks like skirt or flank, shrimp and, of course, chicken. Stay tuned, our next post is Peri Peri Chicken.
Don’t discard the used marinade! I simmer it in a saucepan for 5-10 minutes, then it makes a great dipping sauce for my marinated meat.
It’s also a wonderful dipping sauce for things like Fries, onion rings and chicken tenders. Or use it like a salsa. Dip tortilla chips or drizzle it on Tacos or Burrito Bowls.
It is a great flavor booster for soups or beans. Add in a tablespoon at a time until you achieve your desired taste.
Add some spice to your life by mixing up a batch of this amazing Peri Peri Sauce. Once you try it, you’ll see why its popularity is spreading around the globe!
Peri Peri Sauce, on our Gypsy Plate… enjoy!
Try these other easy and delicious condiments
Remoulade Sauce
Peruvian Green Sauce
Sriracha Mayo
Utah Fry Sauce
Hollandaise Sauce
Garlic Aioli
Tzatziki
Chili Oil
Peri Peri Sauce
Peri Peri Sauce is a spicy African condiment with a complex flavor profile. It's most well known as the star ingredient of Peri Peri Chicken, but goes great with so many things.
Ingredients
- 10 Thai red bird chilis (see note 1)
- 3 shallots, chopped
- 6 garlic cloves, chopped
- 1 red bell pepper, chopped
- 2 small bay leaves, crumbled by hand
- 4 Tbsp tomato paste
- 1.5 Tbsp white wine vinegar
- 1 lemon (rind + juice)
- 1 Tbsp dried oregano
- 2 tsp smoked paprika
- 1.5 tsp salt
- ⅓ cup olive oil
Instructions
- Place all ingredients except olive oil in a blender or food processor. Blend to a fine consistency.
- Add in olive oil. Blend until the oil is well incorporated and the sauce has a smooth consistency.
- Refrigerate in an airtight container until ready to use.
Notes
- We like our piri piri sauce pretty spicy. If you aren't very heat tolerant, start with 5.
- Leftovers: Peri Peri Sauce refrigerates well in an airtight container for about 2 weeks. It can also be frozen for 2-3 months. Freeze it in ice cube trays, then transfer to a freezer safe zip top bag for later use. Each cube is about 1 tablespoon, so you can take out as much or as little as you want.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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