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A glass jar filled with thick orange Peri Peri Sauce, garnished with herbs and black pepper, with a spoon inside. Dried red chillies are scattered on the table nearby.
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Peri Peri Sauce Recipe

Fiery, zesty, and packed with bold, tangy heat, this peri peri sauce delivers a punch of flavour.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Sauces
Cuisine: Portuguese
Keyword: Fakeaway, hot sauce, peri peri, piri piri
Servings: 30 tbsp (approx.)
Author Nicky Corbishley

Ingredients

Roasting:

  • 2 red peppers sliced into large pieces
  • 2 red onions peeled and chopped into large chunks
  • 2 tbsp neutral oil (I use avocado or rapeseed)
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 2 tsp cayenne pepper
  • 1 tsp salt
  • 4 cloves garlic peeled
  • 2 red serrano chillies deseeded and sliced in half

To add when blending

  • 10 dried African birds eye chillies
  • ¼ tsp white pepper
  • zest and juice of 1 lemon
  • ¼ tsp dried rosemary
  • 90 ml (1/3 cup + 2 tsp) neutral oil (I use avocado or rapeseed)
  • 4 tbsp red wine vinegar

Instructions

  • Preheat the oven to 180C/350F (fan).
  • Place the peppers and red onion on a baking tray. Drizzle on the oil. Sprinkle on the paprika, smoked paprika, cayenne pepper, and the salt and toss together.
    2 red peppers, 2 red onions, 1 tsp paprika, 1 tsp smoked paprika, 2 tsp cayenne pepper, 1 tsp salt, 2 tbsp neutral oil
    Chopped red peppers and red onions coated with spices on a dark baking tray.
  • Place in the oven for 20 minutes.
  • Add the garlic and serrano chillies and toss together again, then place in the oven for a further 10 minutes.
    4 cloves garlic, 2 red serrano chillies
    Roasted vegetables, including seasoned red peppers and red onion on a dark baking tray.
  • Remove from the oven and transfer to a blender (make sure you pour in all the juices from the tray). Add the dried chillies, white pepper, lemon zest and juice, and the dried rosemary. Blend until smooth.
    10 dried African birds eye chillies, 1/4 tsp white pepper, zest and juice of 1 lemon, ¼ tsp dried rosemary
    Overhead view of a blender jug on a light surface filled with spices, dried herbs, chillies, and lemon zest for Peri Peri Sauce. Cut lemons and a metal citrus squeezer is next to the the blender jug.
  • Add the remaining oil and the red wine vinegar and blend again.
    4 tbsp red wine vinegar, 90 ml (1/3 cup + 2 tsp) neutral oil
    A top-down view of a glass filled with a dark liquid, next to two sliced lemons and a hint of Peri Peri Sauce on a light-coloured surface.

Video

Notes

How long will peri peri sauce keep?

Refrigerated in an airtight continer, this peri-peri sauce should keep for 2 weeks.

Nutritional Information is approx. - per tablespoon.

Nutrition

Calories: 42kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 79mg | Fiber: 1g | Sugar: 1g

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