peri peri sauce recipe with step by step photos – here comes a hot and fiery piri piri sauce from the portuguese cuisine. its made from piri piri, a type of bird’s eye chili from africa.
legend has it that from africa the piri piri chilies went to portugal via the portuguese invaders. the piri piri chilies found their way into a sauce developed by the portuguese and has now become a staple in portugal. i do not know the real story…. who developed the sauce and who did not? all i know is that the sauce is REALLY AWESOME.
the peri peri sauce is so yum and spicy that we have it with everything like vegetables, rice, salads, bread. it brings some zest and spice to the dish, especially if the dish is bland and not spicy. simply love it. you can also serve it with snacks like french fries, veg momos, veg spring rolls, aloo tikki etc.
my sis informed me of the peri peri sauce and i couldn’t resist making this recipe. when i heard the name peri peri, i had something of a deja vu… felt as if i have heard this name some where, some time…
i googled for peri peri and came across nando’s peri peri sauce. now the deja vu even became more strong. hmmmm…. where i have heard or seen the words “nando’s peri peri”….. just couldn’t figure it out.
finally, again googled and found out that nandos have one of their restaurants in bangalore, india. within a flash…. i then remembered seeing their banner and restaurant in bangalore…. so this explains the deja vu 🙂
anyways, coming back to the peri peri sauce now…. usually the sauce is used as a marination for meat or sea food that is going to be roasted or grilled or fried. but like i mentioned before, but we have the peri peri sauce with our everyday vegetarian food. it is so good…
one recipe i made with the peri peri sauce was peri peri potatoes and it was yum. a pic below of the peri peri potato fries.
for the peri peri sauce, you could use even the indian red chilies. i used kashmiri red chillies and they were hot enough for all of us. the rest of the ingredients are always easily available in the kitchen pantry.
a blend of different red chilies can also be used depending on their hotness. for dry chilies you can soak them in water for 2-3 hours or 15-20 minutes in hot water before blending them.
instead of lemon juice one can also use vinegar/cider vinegar or half-half quantities of lemon juice and vinegar, each. i did not add vinegar to the sauce. i only used lemon juice.
the amount of olive oil can be increased if you want a thin sauce. the more the sauce ages, the better it becomes.
for vegetarians, the sauce could be used as a marination for tofu, paneer (cottage cheese), veggies like cauliflower, potatoes, mushrooms, capsicum, aubergines and then grilled, roasted, sauted or fried. even while making a simple fried rice, 1 or 2 teaspoon of the peri peri sauce will make the rice spicy and yum. the sauce is a must for people who like spicy and hot food.
peri peri sauce recipe card below:
- 11-12 red chilies
- 7-8 garlic cloves
- 1 teaspoon red chili flakes or red chili powder (optional, and if you want a more hotter sauce)
- ¼ cup chopped cilantro (coriander leaves) or parsley. a combination of both greens can also be used
- juice of 1 medium sized lemon
- ¼ cup olive oil or vegetable oil
- sea salt or salt as required
- remove the stems from the red chilies.
- rinse them in water.
- peel and chop the garlic
- add all the ingredients in a blender or food processor and blend to a smooth paste.
- store the peri peri sauce in a container in the refrigerator.
measuring cup used for ingredients is: 1 cup = 250 ml
how to make peri peri sauce recipe:
1. take 11 to 12 dry red kashmiri chilies or bird eye chili or any fresh red chili. remove the stems from the red chilies. you can also use bird eye chilies but add as per your preference as they can be very hot.
2. rinse the dry red chilies in water. i have used dry red kashmiri chilies so i have soaked them in hot water for 10 to 15 minutes before blending them. but if you are using fresh red chilies then skip this step.
3. peel and chop 7 to 8 garlic cloves. measure and keep all the ingredients ready for making the peri peri sauce.
4. in a blender or food processor, add ¼ cup chopped coriander leaves (or cilantro leaves or parsley leaves) and blanched dry red kashmiri chilies
5. next add 7 to 8 chopped garlic cloves, 1 teaspoon red chili flakes (optional) and salt as required.
6. pour ¼ cup olive oil or vegetable oil. the amount of olive oil can be increased if you want a thin sauce and a longer shelf life of the sauce.
7. lastly add juice of 1 medium sized lemon. you can also use vinegar instead of lemon juice.
8. grind in a blender or food processor and blend to a smooth paste.
9. store the peri peri sauce in a container in the refrigerator.