How to Make Peri Peri Sauce (Piri Piri)

Serving up freshly made peri peri sauce, perfect for grilling chicken.

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 110kcal

Author Imma

Ingredients

6 red chili peppers, seeds removed and coarsely chopped (African or Thai bird’s eye)
2-3 red jalapeno peppers, seeds removed and coarsely chopped
½ medium red bell pepper, seeds removed and coarsely chopped
5-6 cloves garlic
4 large basil leaves
1-2 tablespoons (3-6g) fresh oregano, minced
¼ cup (40g) chopped onions
¾-1 cup (180-240ml) olive oil (adjust amount for the desired texture)
1 tablespoon (7g) smoked paprika
lemon juice to taste
1½ teaspoons (9g) salt or to taste
1 teaspoon (3g) freshly ground black pepper
¼ cup (60ml) dark vinegar (optional)

Instructions

Puree the chili peppers, jalapeno pepper, red peppers, garlic, basil, oregano, and onions in a food processor or blender.
Add enough olive oil to facilitate blending. Then add smoked paprika, lemon juice, black pepper, and optional vinegar, and mix well. Adjust seasonings to taste with salt, pour it into a glass jar, and store it in the fridge until ready to use.
Optionally simmer it for 10-15 minutes to thicken it before pouring into a glass jar.

Notes

Roasting fresh peppers adds an extra layer of flavor.
If you only have dried chili peppers, soak them in hot water for 10-15 minutes, drain, and puree as you would fresh.
Saute savory ingredients like onions and garlic for a caramelized flavor.
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