Peri Peri Sauce Recipe + Video
Homemade peri peri sauce is zesty, spicy and irresistibly delicious! You won't believe how easy to make your own copycat Nando's Peri-Peri sauce recipe to use on chicken, shrimp, or other favorite proteins.
Servings: 24 servings - 1 1/2 cups
Calories: 36kcal
Ingredients
- 1 ¼ pounds fresh red chiles Thai Bird’s Eye are traditional*
- 1 average-sized onion sweet or red
- 7-8 cloves garlic
- ¼ cup olive oil
- 2 tablespoons fresh basil leaves
- 1 tablespoon balsamic vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon smoked paprika
- 2 teaspoons apple cider vinegar
- 1 ½ teaspoons dried oregano
- Water
- Salt
Instructions
- Preheat the oven to 425°F. Set out a large rimmed baking sheet. Remove the stems from the chili peppers and shake out all the seeds. Peel the garlic and onions. Place the garlic cloves on the baking sheet and slice the onion into large wedges. Lay the onion wedges on the baking sheet. Drizzle the top of the chilies, onions, and garlic with oil. Salt generously.
- Roast the chilies and aromatics in the oven for 12-15 minutes until soft and slightly charred around the edges.
- Allow the roasted vegetables to cool. Then scoop the roasted ingredients and the oil into a blender jar. Add the basil, balsamic vinegar, sugar, smoked paprika, apple cider vinegar, and dried oregano. Purée until very smooth.
- Check the consistency of the hot sauce. It should be thick and equal to about 1 ½ cups of sauce. At this point you can jar the sauce, or add water to thin out the sauce. If you like a thinner hot sauce consider adding 3 to 10 tablespoons of water. Purée again.
Video
Notes
- Thai red chiles are a form of cayenne chiles and are VERY hot. If you can’t find (or handle) Thai red chiles, any type of red chiles will work. I used Fresno chiles, which are still hot, but not as hot as Thai chiles. Yet you can use a combination of hot red chiles and red bell pepper to reduce the heat.
- If you're using any sort of spicy red pepper this sauce will be very hot. It's amazing to use for Peri Peri chicken, of course, but you can also use it in marinades, on Middle Eastern plates, curry bowls, even on Mexican dishes!
- When working with hot peppers, using gloves is a good idea to keep the oil from working into your skin, then later rubbing your eyes or nose.
- If your sauce is too hot, you can roast additional red bell peppers to puree into the sauce. You can also add a little tomato sauce to reduce the heat.
- Store homemade peri-peri sauce in jars or other airtight containers for up to 2 weeks.
Nutrition
Serving: 1tb | Calories: 36kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 3mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 35mg | Calcium: 9mg | Iron: 0.4mg