peri peri sauce recipe | homemade hot & spicy piri piri sauce recipe

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peri peri sauce recipe, homemade piri piri sauce recipe

homemade peri peri sauce recipe - a hot and fiery piri piri sauce made with red chilies from the portuguese cuisine

4.67 from 9 votes
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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.

peri peri sauce recipe

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, spring roll, 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 potato wedges and it was yum.

for making 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 to 3 hours or 15 to 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.

if you are looking for more sauce recipes then do check schezwan sauce, tomato sauce, white sauce and pizza sauce recipe.

peri peri sauce recipe card below:

peri peri sauce recipe

4.67 from 9 votes
Prep Time:10 mins
Total Time:10 mins
homemade peri peri sauce recipe - a hot and fiery piri piri sauce made with red chilies from the portuguese cuisine
peri peri sauce recipe, homemade piri piri sauce recipe
Course:condiment, side dish
Servings:1 small bottle

Ingredients (1 cup = 250 ml)

  • 11 to 12 dry red chilies
  • 7 to 8 medium 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
  • 1 tablespoon lemon juice or juice of 1 medium sized lemon or ½ tablespoon vinegar
  • ¼ cup olive oil or vegetable oil
  • sea salt or salt as required

How to Make Recipe

  • remove the stems from the dry red chilies.
  • rinse them in water and then soak in hot water for 15 to 20 minutes.
  • 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.
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how to make peri peri sauce recipe:

1. take 11 to 12 dry red kashmiri chilies or any fresh red chili. remove the stems from the red chilies. you can also use any variety of dry red chillies having low to medium heat. if using bird’s eye chili then you can add 4 to 5 of them in combination with the dry red chillies.

peri peri sauce recipe

2. rinse the dry red chilies in water. soak them in hot water for 10 to 15 minutes before blending them. but if you are using fresh red chilies then skip this step.

peri peri sauce recipe

3. peel and chop 7 to 8 medium sized garlic cloves. measure and keep all the ingredients ready for making the peri peri sauce.

peri peri sauce recipe

4. in a blender or food processor, add ¼ cup chopped coriander leaves (or cilantro leaves or parsley leaves) and the soaked dry red kashmiri chilies.

peri peri sauce recipe

5. next add 7 to 8 chopped garlic cloves, 1 teaspoon red chili flakes (optional) and salt as required.

peri peri sauce recipe

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.

peri peri sauce recipe

7. lastly add juice of 1 medium sized lemon or 1 tablespoon lemon juice. you can also use ½ tablespoon vinegar instead of lemon juice.

peri peri sauce recipe

8. grind in a blender or food processor and blend to a smooth paste.

peri peri sauce recipe

9. store the peri peri sauce in a container in the refrigerator. you can serve peri peri sauce as a side condiment with any snacks like french fries or peri peri potato wedges or baked potato wedges or veg cutlet. you can also use this peri peri sauce for marination.

peri peri sauce recipe

Founder, Designer, Recipe Developer, Food Photographer ||

i started in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

This recipe post was first published on September 20, 2011 at 12:35 am

and was last modified on September 26, 2018 at 2:36 pm

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38 comments/reviews

  1. This home-made peri-peri sauce is the bomb and you should have a jar in your fridge at all times.

    • thanks.

  2. Chilli and capsicum originated in South America and were brought to Europe by the Portuguese from where it spread to the rest of the world.

    • Thanks Mike for sharing this info.

  3. Hi, i tried this recipe , but didn’t turn out so red as shown in picture, I used birds eye chilli still it wasn’t as red as shown in picture.The texture looked exact though and tasted yumm …. please help me out with the colour.

    • shanaya, i have used kashmiri red chilies and hence the red color. with bird’s eye chilies, the peri peri sauce won’t have a deep red color.

  4. Hi D, hope you and the family are well. Fortunately for me, I live in Durban, SA, Nandos is everywhere,Birds Eye chilli too, as little as $1 a kg.I want to make my own basting sauce(Nandos too expensive and they sell sauces and not basting here). I already have a tasty dry rub for chicken. I have 2 questions, by soaking dry chillies in water, would that not make the sauce go bad faster. Second, what do u think about blending fresh cream with your sauce? Thank you in advance for our feedback:)

    • vignesh, you can use fresh bird’s eye chilies. soaking dry red chilies in hot water and then grinding does not spoil them. i make schezwan sauce also in a similar way and even red chili garlic chutney for chaat recipes. just remember to be generous with oil if storing for a long time in the fridge. you can even add a layer of oil after storing the sauce in a jar. if you use fresh cream, the heat of the chilies will get toned down, but the sauce won’t stay long for many days as cream perishes faster.

  5. Thanks for the peri peri sauce recipe.
    I will be using it in my sandwich shop in South West London.
    Steve Troy.

    • thanks and welcome.

  6. Thank s for creating beautiful & useful website.

  7. Hello Dassana,
    I am searching for a peri-peri sauce using cucumbers.
    I knew a lady a few years back, who made it, Delicious.
    Sadly, she has now passed on.
    Can you help

    • roger, no idea. i wish i could have helped you.

  8. nice recipe I really like it

    • thanks taffie

  9. Amazing recipe 🙂 came out really well and tasted really yummy.

    • thanks jayashree

  10. what is the shelf life of this sauce ?

    • saurabh, will stay good for about 1-2 weeks in the fridge. if you want to keep it for longer than add more oil. so that some oil layer floats on top.

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