Peri Peri Sauce Recipe
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This zesty South African Peri-Peri Sauce recipe combines lemon, chilis, and garlic to make a full-flavored marinade or sauce. I love using it on grilled chicken to elevate the flavors.
It doesn’t matter if it’s steak night or just a quick sandwich—I’m all about the sauce. We’re definitely a sauce-loving family over here. If you’re the same way, you’ve got to try my spaghetti sauce or this zippy cilantro lime sauce.
Peri Peri Sauce
Peri sauce is made from lemon juice, birds’ eye chilis, spices, garlic, and oil. It can be spicy or mild and used as a marinade or sauce. There are varying differences between this sauce and how it’s made, but traditionally, it is simply lemon juice and chilis slow-cooked for several hours.
Over time, people have added all sorts of extras to this sauce to boost the flavor fast. But I’ve found that keeping it simple and not loading it up with too many ingredients works best. That’s exactly what I stuck to in the recipe I’m sharing with you today.
The sauce was created in Mozambique in the late 1800s in Beira. It’s also known as piri piri, and other local countries, such as the Democratic Republic of Congo, call it pili pili. The birds’ eye chilis were actually imported into Mozambique and Angola because Portugal could not find a market for them. The sauce did not become popular in Portugal until the 1960s when people from Mozambique moved there.
Ingredients and Substitutions
- Chilis – The classic chili is a bird’s eye chili, or peri-peri pepper, also known as a Thai chili. This can be difficult to find in local grocery stores. I used Fresno peppers in this recipe. You can also use red finger peppers.
- Onion – I used a shallot since it has mild onion flavors. You can substitute with a white, sweet, or red onion. In addition, you will need some garlic cloves.
- Lemon – Freshly squeezed lemon is a classic ingredient in this recipe. If you cannot find fresh lemon, you can substitute white distilled or red wine vinegar.
- Spices – You can use regular, smoked, or sweet paprika.
- Oil – Olive or avocado oil is best, but you can use any neutral-flavored oil.
- Salt – I always use coarse salt in my cooking and baking.
How to Make Peri Peri Sauce
Blend the base: I add the seeded chili, shallot, garlic, lemon juice, and paprika to a food processor. Then I blend it until everything is finely chopped.
Add the oil: While the processor is running on high speed, I slowly drizzle in the olive oil. I keep it going until the mixture looks smooth and fully blended.
Season the sauce: I add a pinch of salt, then give it another quick blend to make sure everything is well mixed and balanced.
Finish and use: Once the sauce is blended, I either store it in a jar or use it right away.
Chef Tip + Notes
The tip I’d call my “secret” for making the best peri peri sauce is drizzling in the olive oil slowly while blending. That’s what gives the sauce its smooth and velvety texture and helps everything come together perfectly. If you rush it, the sauce can separate or turn out gritty, so I always take my time with that step.
- Use dried bird’s-eye chilis: I like using dried chilis when I can’t find fresh. They still bring the heat but are a little more manageable.
- Swap for spicier chilis: If I want it really spicy, I’ll use habaneros. They add a serious punch.
- Use red bell peppers if needed: When I’m cooking for someone who can’t handle heat, I just swap in red bell peppers. It still tastes great without the spice.
- No food processor: If I don’t have a processor handy, I mince everything really fine and stir it up in a bowl. It works just as well.
- Simmer to mellow and deepen flavor: Cooking the sauce helps mellow out the raw garlic and onion. It also makes the flavor more intense and rich.
- Mozambican roots: I love that this sauce has deep roots in Mozambique, where Portuguese influence is still strong. The background adds meaning to every dish I make with it.
Serving Suggestions
I always serve this sauce on the side of my peri peri chicken so everyone can spoon on as much as they want. It also goes perfectly with my coconut rice, which is hands down our favorite way to enjoy it.
If I’m turning it into a sauce, I pour it into a medium pot with about half a cup of water. Then I let it simmer over low heat for 25 to 30 minutes until it thickens and the flavor really comes together.
Make-Ahead and Storage
Make-Ahead: You can make this up to 3 days ahead for freshness.
How to Store: Cover and keep in the refrigerator for up to 5 days. This will freeze well-covered for up to 6 months. Thaw it in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of peri-peri sauce to a medium-sized pot and heat over low heat until hot. If it is too thick, mix in 2 to 3 tablespoons of water.
More Sauce Recipes
Video
Peri Peri Sauce Recipe
Ingredients
- 6 to 8 seeded Fresno peppers
- 10 garlic cloves
- 1 peeled shallot
- 2 teaspoons paprika
- Juice of 2 lemons, about 5 tablespoons
- 1 cup olive oil
- coarse salt to taste
- ½ cup water
Instructions
When Using as a Marinade:
- Add the seeded chili, shallot, garlic, lemon juice, and paprika to a food processor.
- Process on high speed while slowly drizzling in the olive oil.
- Adjust the seasonings with salt and mix until combined.
- Store or serve it.
When Using as a Sauce
- If you’d like to use it as a sauce, add it to a medium-sized sauce pot with a ½ cup of water.
- Simmer it over low heat while stirring occasionally for 25 to 30 minutes to thicken and concentrate the flavor.
made this today. going to make piri piri chicken wings with it tomorrow. nice subtle heat and the lemon andd garlic add lots of flavor.
Appreciate you giving it a try!
I make this once a week. It’s a family favorite that even the pickiest of eaters, “my daughter” loves! Thank you for this and the many other recipes I’ve tried!!
Fantastic! Glad its a hit!