Peri-Peri Sauce

What is Peri-Peri Sauce?

A fiery hot pepper sauce, my Peri-Peri Sauce recipe is not for the faint of heart. Although it can be tamed down for those wanting a slightly milder sauce. My homemade Peri Peri Sauce can be used as either a side or a marinade. It has a citrusy, garlicky kick that is great with both chicken and seafood or to possibly light up a Bloody Mary cocktail.

Peri-Peri Sauce originated in southern Africa and the literal translation from Swahili to English is ‘pepper pepper’. Mozambique was a Portuguese Colony from 1498 to 1975 so you find Peri-Peri in a lot of Portuguese cooking. Try this sauce recipe as a marinade for chicken or shrimp. Or if you’re a fan of Mexican chips and salsa, have it as a side, this may be your new favorite sauce, it’s pretty amazing.

Ingredients in Peri-Peri Sauce

• Birds Eye Chilies: Peri-peri sauce is hot, and these fiery hot little peppers will light you up! The Scoville scale for these peppers is between 50,000 and 100,000, so be ready for the heat!
• Garlic: 12-cloves. The sharp taste and strong smell of garlic adds an amazing flavor to the peri-peri recipe.
• Red Onion: Red Onion adds a nice contrast to the peppers and garlic and enhances the flavor of the sauce.
• Red Bell Peppers and Tomatoes: Tomatoes and the mildly sweet pepper help to calm the intensity of the sauce and adds a red color beautiful color.
• Lemons, Red Wine Vinegar, and Olive Oil: The acidity and tartness of these three highlights and accents all the flavors of the other more intense ingredients.
• Paprika and Red Pepper Flakes: More heat and more color, the peri-peri sauce is as fiery as it is beautiful!

Here is my Peri-Peri Recipe

Print Recipe

4.67 from 6 votes

Peri-Peri Sauce

A fiery hot pepper sauce, my Peri-Peri Sauce recipe is not for the faint of heart, although it can be tamed down for those wanting a slightly milder sauce. My homemade Peri-Peri Sauce recipe can be used as either a side or a marinade. It has a citrusy, garlicky kick that is great with both chicken and seafood or to possibly light up a Bloody Mary cocktail.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

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Course: Marinade

Cuisine: African

Keyword: marinade, peri peri, sauce

Servings: 4

Calories: 322kcal

Equipment

• Food Processor

Ingredients

• 25 Birds Eye Chilies 12 for a milder sauce
• 1 Red Onion Diced
• 12 Cloves Garlic Crushed and Chopped
• 2 Lemons Zest and Juice
• 4 Tomatoes Diced
• 2 Red Bell Peppers Seeds and Stem Removed
• 1/4 Cup Olive Oil
• 1/4 Cup Red Wine Vinegar
• 1 Tablespoon Salt
• 1 Tablespoon Smoked Paprika
• 1 Teaspoon Red Pepper Flakes

Instructions

• Have a cool saucepan ready to receive the pureed ingredients
• Add the chilies, garlic and olive oil to a food processor and pulse until finely diced, add to saucepan
• Process the onion to ¼ inch dice, add to saucepan
• Repeat this process for the tomatoes and bell peppers
• Add all remaining ingredients to the saucepan
• Place over medium-high heat and bring to a low boil, reduce heat to low and let simmer for 20 minutes

Nutrition Facts

Peri-Peri Sauce

Amount Per Serving

Calories 322 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Sodium 1793mg78%

Potassium 1523mg44%

Carbohydrates 45g15%

Fiber 10g42%

Sugar 23g26%

Protein 9g18%

Vitamin A 6575IU132%

Vitamin C 530mg642%

Calcium 97mg10%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

There are no preservatives in my sauce recipe. Keep refrigerated and use either immediately or within 7 days.

Thanks for visiting my Food Blog. I hope you enjoy my Peri-Peri Sauce recipe! Please come back again soon! Bon Appetit, Steven