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.
This Peri-Peri sauce recipe has a gorgeous fiery red color!
Ingredients in Peri-Peri Sauce recipe
- 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 add 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: With more heat and more color, the peri-peri sauce is as fiery as it is beautiful!
Here is my Peri-Peri Recipe
Peri-Peri Sauce
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
There are no preservatives in my sauce recipe. Keep refrigerated and use either immediately or within 7 days.
