How to Make Peri-Peri Sauce (Piri-Piri)

A blend of spicy African bird's eye chili mostly grown in African countries. It's sour, a little sweet, and slightly salty, making it a complex and versatile sauce you can use on almost anything.

Makes about 2 cups

Course Condiment, sauce

Cuisine African

Diet Gluten Free

Prep Time 10

Total Time 10

Servings

Calories 141kcal

Author Imma

Ingredients

½ medium red pepper
2-3 fresh jalapeno peppers, coarsely chopped, seeds removed
6 fresh chili pepper, coarsely chopped
5-6 cloves garlic
4 large basil leaves
1-2 tablespoons fresh oregano
¼ cup (40g) onions, chopped
1 cup (240ml) olive oil
1 tablespoon (7g) smoked paprika
lemon juice to taste
1½ teaspoons salt to taste
1 teaspoon (3g) freshly ground black pepper
¼ cup (60ml) dark vinegar (optional)

Instructions

Puree the red peppers, jalapeno pepper, chili peppers, garlic, basil, oregano, and onions in a food processor or blender.
Add olive oil to facilitate blending. Then add smoked paprika, lemon juice, black pepper, and vinegar and mix well. Adjust for salt and seasonings. Refrigerate and use when ready.

Notes

Saute savory ingredients like onions and garlic to give the sauce a caramelized flavor.
Roasting your fresh peppers adds an extra layer of flavor. Yum!
If you only have dried chili peppers, soak them in hot water for 10-15 minutes, drain, and puree as you would fresh.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition