Peri Peri Sauce Recipe
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.
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.
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.
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.
Nutrition
Calories: 798kcalCarbohydrates: 7gProtein: 1gFat: 87gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 63gSodium: 9mgPotassium: 177mgFiber: 2gSugar: 2gVitamin A: 1151IUVitamin C: 44mgCalcium: 33mgIron: 1mg