Peri-Peri Sauce
The Quirky Foodster Team
Ingredients
- Fresh African bird's eye chiles — 10
- Garlic cloves — 5
- Fresh lemon juice — 30 ml (2 tbsp)
- Red wine vinegar — 15 ml (1 tbsp)
- Olive oil — 100 ml (1/3 cup + 1 tbsp)
- Smoked paprika — 5 g (1.5 tsp)
- Salt — 5 g (1 tsp)
Method
- Roughly chop chiles, removing seeds for a milder version if preferred.
- Combine chiles, garlic, lemon juice, vinegar, paprika and salt in a blender.
- Blend until fairly smooth.
- With the blender running, drizzle in olive oil until fully combined.
- Let rest 1 hour before using for best flavour development.
Cultural Background: Born from the fusion of Portuguese colonists and the fiery African bird's eye chile in Mozambique, peri-peri (piri-piri) sauce became a defining flavour of Southern African cuisine, especially beloved as a marinade for grilled chicken.
Tips: • Wear gloves when handling this quantity of hot chiles. • The sauce keeps improving in flavour over several days refrigerated.
Variations: • Add a splash of brandy for a Mozambican-style variation. • Use as a basting sauce during grilling for extra caramelisation.
Storage: Refrigerate in a sealed bottle up to 3 weeks.
Reheating: Not applicable; used cold as a marinade or condiment. Nutrition (per serving) Approx. 55 kcal, 0.3 g protein, 5.5 g fat, 1 g carbohydrate per 15 ml serving.
FAQs: What is peri-peri sauce traditionally used for? Marinating and basting grilled chicken (frango) and other meats. How spicy is it? Quite hot by default; reduce chile quantity and remove seeds for a milder version.
- Fresh African bird's eye chiles — 10
- Garlic cloves — 5
- Fresh lemon juice — 30 ml (2 tbsp)
- Red wine vinegar — 15 ml (1 tbsp)
- Olive oil — 100 ml (1/3 cup + 1 tbsp)
- Smoked paprika — 5 g (1.5 tsp)
- Salt — 5 g (1 tsp)
Please log in to leave a comment.