Homemade Peri-Peri Sauce Recipe (Piri Piri Sauce)
This homemade peri peri sauce is the recipe I get asked about more than almost any other condiment on my blog. It’s spicy, tangy, garlicky and so much better than anything you’ll find in a bottle. The whole thing comes together in about 15 minutes in a blender and it keeps in the fridge for weeks, which means one batch covers countless meals.
Growing up in South Africa, peri peri sauce was a kitchen staple. It went on everything (literally: my brother would add lashings of peri-peri sauce to any meal my mom cooked). Chicken, steak, shrimp, eggs, basically anything that could handle a little heat.
This is my recipe that I developed over a decade ago, made from scratch with real bird’s eye chilies, and it tastes nothing like the bottled stuff. It’s fresher, brighter, more complex and you can adjust the heat to exactly where you want it. Once you make it yourself, the store-bought versions feel like a pale imitation.
What is peri peri sauce?
Peri peri sauce (also called piri piri sauce) is a hot chili sauce made from African bird’s eye chilies, blended with garlic, onion, vinegar and oil. It originated in Mozambique and was popularized in South Africa and Portugal, where it became the signature sauce behind some of the most famous grilled chicken in the world. If you’ve ever eaten at Nando’s, you’ve tasted a version of it. This is the homemade version and it’s better.
Peri Peri vs Piri Piri: Same Sauce, Different Spelling
If you’ve seen this sauce spelled as peri peri, piri piri, pili pili or even piripiri and wondered if they’re all the same thing, they are. The different spellings come from different languages and regions but they all refer to the same chili-based sauce made from African bird’s eye chilies.
“Piri piri” comes from the Swahili word for “pepper pepper” and is the spelling most commonly used in Portugal and Mozambique. “Peri peri” is the spelling that became popular in South Africa, largely through Nando’s, and is the version most English speakers recognize. In parts of Central and West Africa you’ll see “pili pili” instead. Regardless of how you spell it, the sauce is the same: a vibrant, spicy, garlicky chili sauce built around African bird’s eye chilies.
For this recipe I use “peri peri” because that’s how I grew up saying it in South Africa, but if you searched for “piri piri sauce” you’re in exactly the right place.
Ingredients and Substitutions
The key ingredient in any peri peri sauce is the African bird’s eye chili. These small, fiery red chilies are what give peri peri its signature sharp, bright heat and they’re found in markets and stores all over Southern Africa. If you can get your hands on them, use them.
The flavor is worth the effort. If you can’t find them, Thai chilies are the closest substitute in both heat level and flavor. Serrano peppers or Fresno peppers will work for a milder version but the heat profile will be slightly different.
- African Bird’s eye chillies. The star of the sauce. For a milder sauce, remove the seeds and white membrane before blending. For a hotter sauce, leave everything in. If you can only find dried bird’s eye chilies, rehydrate them in warm water for 20 minutes before using.
- Red bell pepper. This is the secret to a well-balanced peri peri sauce. The bell pepper adds sweetness, body and a gorgeous red color without adding any heat. It rounds out the sharp bite of the bird’s eye chilies and gives the sauce a fuller, more complex flavor. Don’t skip it even if your sauce is meant to be hot. It balances the heat rather than diluting it. For a milder sauce, increase the bell pepper and reduce the chilies.
- Red onion. Adds a subtle sweetness and depth to the sauce base. Red onion is slightly milder and sweeter than white or yellow onion, which works better in a raw-blended sauce like this. White onion is a fine substitute if that’s what you have.
- Fresh garlic cloves. Garlic is essential to peri peri sauce. Use fresh cloves rather than jarred or powdered. The flavor difference in a sauce this simple is noticeable. I use an entire head of garlic (approximately 10 cloves) for this volume of sauce.
- Tomatoes. Fresh tomatoes add body, natural acidity and a subtle sweetness that ties the sauce together. Use ripe, red tomatoes for the best flavor. Roma tomatoes work well because they have less water content and a meatier texture. In a pinch, canned whole tomatoes (drained) work as a substitute.
- Olive oil. I used extra-virgin olive oil but any neutral oil (vegetable, canola, sunflower) works if you prefer a cleaner-tasting sauce. The oil adds body and helps emulsify everything into a smooth, pourable consistency. It also helps the sauce keep longer in the fridge.
- Red wine vinegar. The acidity from the vinegar is what gives peri peri sauce its tangy bite and acts as a natural preservative that extends the shelf life. Red wine vinegar adds a slightly more complex, rounded acidity than white vinegar. White vinegar or apple cider vinegar both work as substitutes. Apple cider vinegar gives a slightly sweeter, mellower tang.
- Fresh lemon juice. Adds a bright, fresh citrus note that lifts the entire sauce. The lemon works alongside the vinegar to create that characteristic tangy brightness that makes peri peri so addictive. Use freshly squeezed rather than bottled.
- Bay leaves. An unexpected ingredient in a chili sauce but bay leaves add a subtle, herbaceous depth that rounds out the flavor.
- Dried oregano. Dried oregano is better than fresh here because the concentrated flavor holds up against the strong chilies and vinegar.
- Smoked paprika. Adds a warm smokiness and deepens the red color of the sauce. It’s not traditional in every peri peri recipe but I love adding it. The smokiness adds another dimension that makes the sauce taste more complex without adding heat. Regular paprika works if you don’t have smoked but you’ll lose that smoky undertone.
- Salt and black pepper. Season the sauce generously. The other flavors (chili, garlic, vinegar, lemon) are all bold and they need enough salt to bring them into balance. Add gradually, taste and adjust. You can always add more but you can’t take it away.
- Sugar. Just a small amount. The sugar isn’t there to make the sauce sweet. It’s there to balance the acidity from the vinegar and lemon and to take the sharp edge off the chilies. Think of it as a flavor smoother rather than a sweetener. Taste the sauce without it first and add only if the acidity feels too aggressive.
How To Make Peri-Peri Sauce
1. Blend
Combine all the ingredients in the bowl of a food processor and blend into a smooth paste.
2. Cook
Transfer the blended paste to a saucepan and bring to a gentle simmer. Cook for 20 minutes, stirring regularly. Taste and adjust seasoning as needed.
3. Store
Transfer to jars or an airtight container and allow to cool completely before storing in the fridge for up to 3 weeks.
Can I make this in advance?
You can store the cooked sauce in the refrigerator for up to 3 weeks in an airtight container or jar and it can be frozen for up to 3 months. Transfer the sauce to freezer-safe containers before freezing.
How Spicy Is Peri Peri Sauce?
Traditional peri peri sauce is hot. Bird’s eye chilies sit at around 50,000 to 100,000 on the Scoville scale, which puts them well above jalapeños (2,000 to 8,000) but below habaneros (100,000 to 350,000). The heat is sharp and immediate but it doesn’t linger the way some hotter chilies do.
That said, homemade peri peri sauce is completely customizable. You control the heat.
- For a milder sauce: Reduce the number of bird’s eye chilies and add a red bell pepper to the blend. The bell pepper adds volume, sweetness and color without adding heat. You get the flavor of peri peri without the burn. This is a good approach if you’re serving it to kids or anyone who prefers a gentler sauce.
- For a medium sauce: Use the full amount of chilies but keep the seeds out. The seeds and the white membrane inside the chili are where most of the heat lives. Removing them brings the heat down noticeably while keeping the chili flavor intact.
- For a hot sauce: Use the full amount of chilies with the seeds in. This is the traditional heat level and the one I grew up with. It’s spicy but not painful. You can still taste the garlic, the vinegar and the citrus underneath the heat.
- For an extra hot sauce: Increase the number of bird’s eye chilies or add a habanero or scotch bonnet to the blend. This pushes the sauce into serious hot sauce territory and is only for people who genuinely enjoy high heat.
The beauty of making it from scratch is that you can taste as you go and stop when the heat is right for you. Start with fewer chilies, blend, taste and add more if you want it hotter. You can always add heat but you can’t take it away.
Serving Suggestions
Peri peri sauce is one of the most versatile condiments you can have in your fridge. It goes far beyond just chicken.
- Chicken. This is the classic pairing. Use it as a marinade, a basting sauce or a finishing drizzle. It works on every cut: whole chicken, skewers/espetada, thighs, drumsticks, wings and breast. My Peri Peri Chicken uses this sauce as the base. If you like chicken livers, you HAVE to try my Peri-Peri Chicken Livers. They are delectable!
- Shrimp/Prawns. Peri peri and seafood are a natural combination. Toss shrimp in the sauce before grilling or pan frying for a quick, spicy dinner.
- Steak. A spoonful of peri peri sauce alongside a grilled steak adds heat and acidity that cuts through the richness of the beef. Use it as a finishing sauce rather than a marinade so the flavor of the meat still comes through.
- Pasta. Peri-peri adds just the right amount of heat to a delicious creamy pasta sauce. We love this Peri-Peri Chicken Pasta and Peri-Peri Prawn Pasta.
- Peri peri bowls. Build a bowl with rice, grilled chicken or shrimp, roasted vegetables and a generous drizzle of peri peri sauce. My Peri Peri Chicken Bowls are a weeknight favorite and the sauce ties everything together.
- Eggs. A few drops of peri peri sauce on scrambled eggs, fried eggs or an omelet is one of the simplest breakfast upgrades there is. The heat and acidity wake everything up.
- Vegetables. Drizzle over roasted cauliflower, grilled corn, roasted sweet potatoes or charred broccoli. The sauce adds a flavor dimension that turns basic vegetables into something you’d happily eat as a main course.
- As a dipping sauce. Serve it straight as a dipping sauce for fries, wedges, grilled bread or spring rolls. Thin it slightly with a squeeze of extra lemon juice if you want a more pourable consistency.
- Mixed into mayo or yogurt. Stir a spoonful into mayonnaise for a spicy peri peri aioli or into Greek yogurt for a creamy peri peri dipping sauce. Both are great with chicken tenders, fries or as a sandwich spread.
Video
Ingredients
- 2 red onions peeled and roughly chopped
- 1 head of garlic cloves peeled and roughly chopped
- 1 cup African bird’s eye chillies stems removed
- 2 red bell peppers seeds removed and roughly chopped
- 3 ripe tomatoes skins removed and roughly chopped
- 4 tablespoons olive oil
- juice and zest of 3 lemons
- 1/3 cup red wine vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon cracked black pepper
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
Instructions
- Combine all the ingredients in the bowl of a food processor/blender and mix until all the ingredients are finely chopped and the mixture is quite saucy.
- Transfer to a saucepan over medium heat and simmer for 20 minutes, stirring every few minutes to prevent the sauce from burning.
- After 20 minutes, check the seasoning and adjust. The sauce should be well balanced with a good kick of spice and sourness from the lemon and vinegar.
- Pour into jars/bottles and keep in the refrigerator for up to 2 weeks.
Notes
Nutrition
Frequently Asked Questions
They are the same sauce – ‘peri peri’ is the spelling used in South Africa and most English-speaking markets, while ‘piri piri’ is the Portuguese spelling. Both names come from the Swahili word for bird’s eye chili. The sauce originated in Mozambique and was made famous worldwide through Nando’s.
Homemade peri peri sauce can range from mild to very hot depending on the number of bird’s eye chilies used. Bird’s eye chilies measure 50,000–100,000 Scoville units – significantly hotter than a jalapeño. For a mild sauce, use 2–3 chilies. For medium heat, use 5–6. For full Nando’s-style heat, use 8–10. Remove seeds and membranes to reduce heat while keeping the flavor.
Yes, it is one of its best uses. Marinate chicken, shrimp, fish or pork in 3–4 tablespoons of peri peri sauce for at least 30 minutes (or overnight for best flavor). The acid from the vinegar helps tenderize the meat while the chilies infuse heat throughout.
Stored in a sealed jar in the refrigerator, homemade peri peri sauce keeps for up to 2 weeks. The vinegar acts as a natural preservative. For longer storage, freeze it in ice cube trays and transfer to a freezer bag – it keeps for up to 3 months frozen
Pequin peppers or Thai red chilies are the closest substitutes in terms of heat and flavor. For a milder version, use red Fresno chilies or half a teaspoon of cayenne pepper per chili. Avoid substituting with sweet bell peppers – they will produce a completely different flavor profile.
I just made your sauce this afternoon and it is fantastic! I cannot find bird’s eye chillies here in Spain, so have substituted some red ones from Morocco. I shall use this sauce with chicken livers later this week. Many thanks!!
Delicious! Enjoy the chicken livers. 🙂
This sauce was so flavorful and perfect with chicken on the grill. Great for spicy food lovers.
Thanks so much Georgia!
I noticed in the video tinned chopped tomatoes are used, what size can is that? Also how many grams would you say a cup of Bird’s Eye Chillies is?
It’s a 400g/14oz can. Regarding the chillies, I would honestly go by taste but maybe start around 50-75g and work up from there?
Thanks so much for the response, will let you know how it goes 🙂
Please do!
If you use canned tomatoes, do you put all the juice in?
It really depends on the consistency of the canned tomatoes. Some come in a super watery juice, others are almost saucier. If it’s very watery, err on the side of caution and drain. If the peri peri sauce seems like it needs more moisture, I would add some of the tomato juice back in. 🙂
Amazing. I’ve been to Portugal loads of times and this beauty beats the best beachfront restaurants. I marinaded shell-on prawns for an hour then fried them hot and quickly. (I double the garlic as I love Peri Peri that way.)
Thank you for this foolproof recipe. It will be my staple.
R
That is so wonderful to hear Richard. Thanks for your lovely comment.
Great recipe! I changed it a bit by grilling the onion and the red peppers. This gave the sauce a bit more of a pronounced savory/sweet flavor. I also used a smoking gun to add hickory smoke to it while it was being blended together.
That sounds AWESOME!
Curious – How much ground piri piri powder would you use in lieu of the fresh ones? Alternatively, how many chilis do you suppose fit in the 1 cup?
It seems 1/2 tsp roughly equals 1 chili
Yes, that sounds about right. I would taste after each teaspoon though to make sure that you’re happy with the level of heat.
I made this sauce at home,it is very delicious. Thanks
Awesome!! Delicious
Thanks!
Wow Awesome Recipe, Thank you for the recipe.
Thanks!
Thank you for this simple but fingerlickin’ recipe. I shall make it without tomatoes as they would sweeten it. The onions will be enough. Thanks again!
Hope you enjoy it!
I”ve never tried per peri sauce but by looking at ingredients I already know that I will love this sauce! Pinning!
It is a much-loved recipe in my household. I’m sure you’ll love it too! 🙂
Alida thank you so much. i cannot wait to buy another one of your cookbooks when i am home in africa and i enjoy your recipes and blogs so muchxx
Thanks so much Karien! 🙂
Count me in Alida! This sounds delicious! And I totally LOVE the video! I’ve got to get moving on those myself!
Thanks Mary Ann. I think you’ll love creating videos, we have so much fun with it.
Thanks for the recipe. You will be glad to know that it has made it as far as Melbourne and my work colleagues LOVE IT.
I did though make 3 changes to it because I am trying to cut out sugar.
I doubled the amount of garlic ( love garlic )
Removed the sugar
Halved the salt.
Still a good recipe and it fitted the Peri-Peri hole in our lives down under (you can’t get decent peri-peri here)
Awsm recipe
Thanks!
Hi Alida! This is awesome! I asked my son Leon, restaurateur/ owner of The Countess Restaurant at 27Boxes Melville for his opinion, and he was equally impressed! He has already cooked up a batch. Thanks for sharing this fool-proof recipe.
Oh I’m so pleased!! So glad you liked it.
Good one Alida 🙂 Various hot sauces are a staple in our house too. My hubby has it on EVERYTHING too, just about, (I draw the line when I make a roast dinner though…lol…he dare not ! )
Looking forward to making your sauce, got to get those chillies 🙂
I also draw the line with certain things. Especially stews/curries where I’ve spent hours to get the depth and balance perfect. 😉
We love it hot!hot!hot! Can’t wait to whip up a batch. Thank you for the recipe.
Then you will LOVE this Marisa. It is very hot but so, so good!
I first heard about this sauce last year and definitely would love to try it! Your version sounds amazing!
Thanks Sabrina! You must give it a try. It’s a goodie!
Love the color of the sauce and it’s always so better to make it at home!
Thanks so much Kankana. Definitely, sauces and condiments are just always so much better when made fresh.