Portuguese Peri – Peri Sauce

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Classic Peri Peri Sauce

Transform your kitchen into a Portuguese flame factory with this bold and zesty peri peri sauce. Balancing the fierce heat of African Bird’s eye chillies with garlic, citrus, and aromatic spices, this versatile sauce packs a serious punch while delivering deep, complex flavours. Perfect for grilling, marinating, or as a condiment, this authentic recipe brings together the perfect blend of heat and tang that’s made peri peri a global sensation. Ready in just 25 minutes, but the flavours only get better with time! While many know this sauce from popular restaurant chains, nothing beats the satisfaction of crafting your own batch at home. And with this recipe yielding enough to last several weeks in the fridge, you’ll have plenty of opportunities to experiment with its fiery magic on everything from chicken to prawns.

Peri- Peri Sauce
Nutrition Information
  • Serving size: 100 ml
  • Calories: 328 kcal
  • Fat: 33g
  • Saturated fat: 4.7g
  • Carbohydrates: 4.6g
  • Sugar: 3.9
  • Sodium: 2.7g
  • Fiber: 0.5g
  • Protein: 1.3g
Recipe type: Chilli sauces
Cuisine: Portuguese
Prep time: 
Cook time: 
Total time: 
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In Portugal and Southern Africa, you will find a bottle of Peri- Peri (Piri- Piri in Portugal) sauce similar to this on just about every Portuguese table. It is used as a condiment to flavour almost everything from potato chips, eggs, and fried fish to ( of course) chicken. This fantastic sauce has the perfect combination of heat and piquancy that will have your friends begging for the recipe. When the bottle starts emptying ( as it will in no time at all ) simply add a couple more chillies , some lemon, and vinegar . Doing this will keep the bottle going for a lot longer
Ingredients
  • Virgin olive oil – ¾ Cup (185ml)
  • Lemon juice - ½ cup (125ml)
  • White-wine vinegar - ½ cup (125ml)
  • Fresh African Birds eye chillies - 10 to 15 (topped and split to reveal seeds and pith)
  • Brown Sugar – 1 tbsp.
  • Paprika – 1 tbsp.
  • Red chilli flakes - 2 tbsp.
  • Garlic – 8 cloves (Peeled and roughly chopped)
  • Salt - 1 tbsp.
Instructions
  1. Bring vinegar to the boil. Add chillies and allow cooking until just soft (approx. 5 minutes)
  2. Allow to cool
  3. Add remaining ingredients and mix well
  4. Decant into a bottle that has been well washed in soapy, warm water and sterilized
  5. Refrigerate. Allow flavours to develop to a couple of days. Shake every time before using to combine the oil with the rest of the ingredients
Notes
Good for: Hamburgers, general spicing

This recipe yields approx 2 bottles

Keywords: portuguese piri piri sauce recipe

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