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Peri Peri Sauce Recipe | Homemade Piri Piri Sauce
This homemade Peri Peri sauce is a spicy, hot and fiery condiment made with dried red chilies, herbs, spices and olive oil. Zesty, and downright addictive this delightful Portuguese condiment is a favorite at our house.
Prep Time
20
minutes
mins
Cook Time
0
minutes
mins
Total Time
20
minutes
mins
Course:
Condiment, Side Dish
Cuisine:
Portuguese, World
Diet:
Gluten Free, Vegan
Difficulty Level:
Moderate
Servings:
1
small jar
Calories:
536
kcal
Author:
Dassana Amit
Ingredients
11 to 12
dry red chilies
- use a lesser hot variety, I have used Kashmiri red chillies.
7 to 8
garlic cloves
(medium-sized)
1
teaspoon
red chili flakes
or ½ teaspoon red chili powder or cayenne pepper (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 any neutral flavored oil
sea salt
or salt as required
US Customary
-
Metric
Instructions
Remove the stems from the dry red chilies.
Slit the chillies and shake them to remove the seeds.
Rinse them in water and then soak in hot water for 15 to 20 minutes.
Peel and chop the garlic roughly.
Add all the ingredients in a blender or food processor and blend or process to a smooth and fine consistency.
Store the Peri Peri sauce in an airtight container in the refrigerator.
Notes
The approximate nutrition info is for the entire portion of piri piri sauce made from this recipe.
Nutrition
Calories:
536
kcal
|
Carbohydrates:
13
g
|
Protein:
2
g
|
Fat:
55
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
40
g
|
Sodium:
1207
mg
|
Potassium:
263
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
2323
IU
|
Vitamin B1 (Thiamine):
0.04
mg
|
Vitamin B2 (Riboflavin):
0.1
mg
|
Vitamin B3 (Niacin):
1
mg
|
Vitamin B6:
0.4
mg
|
Vitamin C:
15
mg
|
Vitamin E:
9
mg
|
Vitamin K:
53
µg
|
Calcium:
52
mg
|
Vitamin B9 (Folate):
9
µg
|
Iron:
1
mg
|
Magnesium:
15
mg
|
Phosphorus:
50
mg
|
Zinc:
0.4
mg