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Peri Peri Sauce

Make authentic Peri Peri Sauce with this foolproof recipe. Packed with rich traditional flavor, step-by-step photos, and cooking tips by Denisiya on EatMee Recipes.

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By DenisiyaPublished on June 25, 2025
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Peri Peri Sauce
⏱️
Prep Time15 mins
🍳
Cook Time50 mins
⌛
Total Time65 mins
🍽️
ServingsMakes 500ml
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This Recipe Makes ± 500ml

Turn Up the Heat: The Bold, Zesty Magic of Peri Peri Sauce

If you’re looking to add serious flavor to your kitchen game, it’s time to meet your new favorite condiment: Peri Peri Sauce. This fiery, tangy, and utterly addictive sauce hails from a blend of African and Portuguese culinary traditions, and it’s taking over menus and home kitchens for a reason. But what exactly is Peri Peri, and how can you use it? Let’s dive in.

🌶 What Is Peri Peri Sauce?

Peri Peri (also spelled Piri Piri or Pili Pili) means “pepper pepper” in Swahili — and that tells you everything you need to know. The star ingredient is the African bird’s eye chili, a small but mighty pepper known for its intense heat. These chilis are blended with garlic, lemon juice, vinegar, oil, and spices like paprika, oregano, and sometimes smoked flavors.

Originating in southern Africa and popularized globally by Portuguese explorers (and later, restaurants like Nando’s), Peri Peri sauce is a fusion of fire, tang, and bold flavor. It’s a staple in Mozambique, Angola, South Africa, and now kitchens around the world.

🍗 How to Use Peri Peri Sauce

This sauce is more than just heat — it’s a flavor bomb. Here are a few delicious ways to use it:

  • Marinade: Perfect for chicken, shrimp, or tofu. Let it soak overnight for deep flavor.

  • Grill Baste: Brush it on meats or veggies as they sizzle on the grill.

  • Dip: Mix with mayo or yogurt for a spicy dip or sandwich spread.

  • Stir-In: Swirl into pasta, rice bowls, or roasted veggies.

  • Pizza Drizzle: Give your slice a kick with a drizzle of Peri Peri.

Note: The sauce should be prepared at least one day in advance to allow the heat to mellow to a medium level and give the flavors time to develop and balance. When freshly made, it will taste quite vinegary and tangy.

🥗

Ingredients

Scale:
Base Yield: Makes 500ml
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Step-by-Step Instructions

25 Steps
  1. Step 1

    Preheat the oven to 225° Celsius and line a baking tray with baking paper.

  2. Step 2

    Slice the bell pepper in half, quarter the onions, slice the pimento pepper and add the peeled garlic cloves onto the lined baking tray.

    Step 2 visual guide
  3. Step 3

    I found the pimento pepper at Woolworths – if you can’t find it, use an extra ½ of the normal red bell pepper.

    Step 3 visual guide
  4. Step 4

    Add salt and olive oil over the vegetables.

    Step 4 visual guide
  5. Step 5

    Toss well and roast in the oven for 30 minutes or until they are nicely charred.

    Step 5 visual guide
  6. Step 6

    Allow the roasted vegetables to cool before adding it to the blender as it will make it impossible to open your blender if it’s still too hot.

  7. Step 7

    Whilst waiting for the veggies to cool, zest a large lemon.

    Step 7 visual guide
  8. Step 8

    Once the veggies have cooled, add them to a blender.

    Step 8 visual guide
  9. Step 9

    Add salt, fine black pepper, dried oregano, paprika, cayenne pepper and the lemon zest.

    Step 9 visual guide
  10. Step 10

    Next, I have used 4 green cayenne chillies and 20 bird’s eye chillies – this is going to give you a “medium” heat level so you may add more or less depending on your preference. Make sure to remove the stems.

    Step 10 visual guide
  11. Step 11

    Add the chillies.

    Step 11 visual guide
  12. Step 12

    Pour in the lemon juice and white vinegar.

    Step 12 visual guide
  13. Step 13

    Most people tend to use sherry vinegar or apple cider vinegar, but I find regular white vinegar works fine.

    Step 13 visual guide
  14. Step 14

    Blend together until smooth.

    Step 14 visual guide
  15. Step 15

    The consistency should be quite thick once blended.

    Step 15 visual guide
  16. Step 16

    To a pot on low heat, add in the blended mixture.

    Step 16 visual guide
  17. Step 17

    Stir and allow it to simmer for 5 minutes. This will allow the raw spices to cook through.

    Step 17 visual guide
  18. Step 18

    After 5 minutes, pour in the vegetable oil. Other oils such as olive or avocado can change the taste so it’s better to use vegetable oil instead. Pour in the lemon juice and white vinegar.

    Step 18 visual guide
  19. Step 19

    Stir this until the oil absorbs into the mixture.

    Step 19 visual guide
  20. Step 20

    Add in the sugar to balance out the tanginess, stir and simmer for a further 10 minutes.

    Step 20 visual guide
  21. Step 21

    Allow the sauce to cool and then decant into bottles or jars.

    Step 21 visual guide
  22. Step 22

    Refrigerate the sauce overnight for best results as it is going to be very vinegary after it has been made. It needs time to settle and balance out the flavours. Note that the sauce will taste very spicy but once settled it will turn into a medium hot spice level.

    Step 22 visual guide
  23. Step 23

    I also prefer my sauce a bit thick, but you can water it down for a thinner consistency.

    Step 23 visual guide
  24. Step 24

    This sauce can be stored in the fridge for up to 6 months.

    Step 24 visual guide
  25. Step 25

    Serve and enjoy!

    Step 25 visual guide
Video Tutorial

Watch How It's Made

Follow along with Denisiya's step-by-step video guide for Peri Peri Sauce.

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Frequently Asked Questions & Cooking Tips

Expert kitchen guidance and troubleshooting for making the best Peri Peri Sauce

What Is Peri Peri Sauce?

Peri Peri (also spelled Piri Piri or Pili Pili) means “pepper pepper” in Swahili — and that tells you everything you need to know. The star ingredient is the African bird’s eye chili, a small but mighty pepper known for its intense heat. These chilis are blended with garlic, lemon juice, vinegar, oil, and spices like paprika, oregano, and sometimes smoked flavors. Originating in southern Africa and popularized globally by Portuguese explorers (and later, restaurants like Nando’s), Peri Peri sauce is a fusion of fire, tang, and bold flavor. It’s a staple in Mozambique, Angola, South Africa, and now kitchens around the world.

How to Use Peri Peri Sauce?

This sauce is more than just heat — it’s a flavor bomb. Here are a few delicious ways to use it:

Denisiya - Founder & Chef at EatMee Recipes
About the Creator

Meet Denisiya

Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.

Read Full Story →Get in Touch

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