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Home » Recipes » Sauces » Peri Peri Sauce

Peri Peri Sauce

by Mike Hultquist · Apr 5, 2019 · 119 Comments

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Peri Peri Sauce Recipe

Make your own peri peri, or piri piri, sauce at home with this recipe. A traditional African sauce made from African Bird's Eye chiles.

Peri Peri Sauce Recipe

If you have not tried peri peri sauce, this is one you need to put on the list. Peri Peri sauce is a traditional South African sauce made by Portuguese settlers to the area made with spicy African Bird's Eye chili peppers. It is also known as piri piri, or pili pili. It's perfect for any spicy food lover.

If you want the TRUEST of the TRUE peri peri sauce experiences, you'll make this with African Bird's Eye peppers grown in Africa, as the soil conditions there are completely different than anywhere else in the world, which influences the pepper flavor, and therefore the resulting sauce.

So let's all go to Africa! 

But of course! It is the same with peppers grown in New Mexico or the Caribbean. Hatch chiles, for example, are so darned good when you get them directly from New Mexico.

I love this sauce. You may have heard of the world's most famous brand of Peri Peri sauce - Nando's. This is a homemade version.

Peri Peri Sauce Recipe

Homemade Peri Peri sauce (or should I say Homemade Nando's?) is simple enough to make. It requires no actual cooking, just some chopping and processing of the ingredients. It's an oil-based sauce, at least it is with our version, ideal for dipping, and it goes GREAT with chicken and seafood.

Let's talk about how we make it, shall we?

 

Ingredients Needed

  • 1 pound red chilies chopped – African Bird’s Eye peppers are traditional, but you can sub with red peppers available to you, including bell peppers
  • 4 cloves garlic chopped
  • 1 teaspoon smoked paprika you can sub in other chili powders
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped basil
  • 1/2 cup olive oil or vegetable oil
  • Juice from 1 lemon (lemon juice)
  • Salt to taste

Peri Peri Sauce ingredients

Making this Peri Peri Sauce Recipe

Add all ingredients to a food processor or blender. Process to form a smooth sauce to your preferred consistency. You can strain out some of the excess liquid if you'd like, or just use it as-is.

Enjoy! Refrigerate until ready to use.

BOOM! That's it. It's an incredibly easy recipe to make.

What Goes Great with Peri Peri Sauce

I made some chicken wings and chicken legs with ours and we LOVED them. Peri Peri sauce goes particularly well with grilled chicken of any kind.

However, it's also wonderful with seafood, such as shrimp or whitefish.

About the Chili Peppers and Recipe Notes

If you can't source African Bird's Eye chilies, you can sub in an equivalent amount of red peppers of your choice.

I have made this with long red cayenne peppers, red jalapeno peppers, and fingerling peppers, all to similar results.

Traditional ingredients also call for a variety of herbs, though ours incorporates basil and cilantro. You might try oregano and tarragon.

You'll find regional differences throughout Africa and Portugal. Such a great recipe.

Peri Peri Sauce Recipe

Patty's Perspective

This is a great sauce to have on hand because it can be used to enhance any number of dishes. Make it on the weekend and use it throughout the week for sandwich spreads, quick sauce or rub for chicken, spooned over tacos, whatever you think!

Frequently Asked Hot Sauce Questions

Here are answers to some of the most common questions I get on other sauces:

How long will this sauce keep?

It should keep a few months easily in the fridge, or even longer. It's all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you're concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.

Where'd you get that sauce bottle?

I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce - Set of 4. If you like the smaller bottles that most hot sauce makers use, here's another link: Hot Sauce Bottles, 5 Oz - 24 Pack.

Can I process this hot sauce for longer storage?

Absolutely. Just be sure to use proper canning/jarring safety procedures.

Peri Peri Sauce, ready to serve

What should I do with hot sauce?

Aside from drizzling it over anything you please, here's a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. LOL. I hope you find it helpful!

Check out more Hot Sauce Recipes.

Check out These Related Recipes:

  • Caribbean Style Mango-Habanero Hot Sauce
  • Pineapple-Mango Ghost Pepper Hot Sauce
  • The Hottest Hot Sauce I Ever Made (Carolina Reaper Hot Sauce)
  • Ghost Pepper Hot Sauce
  • Mojo Picon - Canarian Red Pepper Sauce
  • Bravas Sauce (Salsa Brava)
  • Homemade Mumbo Sauce

Try Some of These Peri Peri Sauce Recipes

  • Peri Peri Chicken Wings
  • Peri Peri Chicken Legs

Peri Peri Sauce in a jar

If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.

Peri Peri Sauce Recipe
Print

Peri Peri Sauce Recipe

Make your own peri peri, or piri piri, sauce at home with this recipe. A traditional African sauce made from African Bird's Eye chiles.
Save Recipe Saved!
Course: hot sauce, Main Course, Salsa
Cuisine: African, American
Keyword: hot sauce
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Calories: 58kcal
Author: Mike Hultquist
Servings: 20
Tap or hover to scale
4.98 from 44 votes
Leave a Review

Ingredients

  • 1 pound red chilies chopped – African Bird’s Eye peppers are traditional, but you can sub with red peppers available to you
  • 4 cloves garlic chopped
  • 1 teaspoon smoked paprika you can sub in other chili powders
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped basil
  • 1/2 cup olive oil or vegetable oil
  • Juice from 1 lemon
  • Salt to taste

Instructions

  • Add all ingredients to a food processor or blender. Process to form a smooth sauce to your preferred consistency.
  • Enjoy! Refrigerate until ready to use.

Video

Notes

Makes about 1.5 cups.

Nutrition Information

Calories: 58kcal   Carbohydrates: 2g   Fat: 5g   Sodium: 2mg   Potassium: 79mg   Sugar: 1g   Vitamin A: 310IU   Vitamin C: 32.9mg   Calcium: 5mg   Iron: 0.3mg
Peri Peri Sauce Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

This sauce is gluten free.

This recipe was updated on 4/5/19 to include new photos and a video. It was originally published on 2/10/16.

Save

You'll love some of these recipes that incorporate Peri Peri sauce. 

Peri Peri Chicken Wings

Grilled Peri Peri Chicken Wings

A recipe for chicken wings that have been brined, rubbed with chili powder and garlic, then tossed with your own homemade Peri Peri sauce. Then we grill them to perfection and toss them again in Peri Peri sauce. Win!

Peri Peri Chicken Legs

Peri Peri Chicken Legs - Recipe

A recipe for flavorful chicken legs smothered in a homemade peri peri chili sauce then baked and served with extra sauce. A quick and easy weeknight meal. They’re great grilled, too!

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    Recipe Rating




  1. Peggy Perry says

    March 24, 2023 at 1:19 pm

    5 stars
    I love this recipe. To make it work better with wine I used a raw red bell pepper and 5 thai chilies that i deseeded.The sauce makes anything taste good. We used it with commercial Thai curry paste to make shrimp & coconut milk soup. It was great as a sandwich spread with sliced chicken.

    Reply
    • Mike Hultquist says

      March 24, 2023 at 1:22 pm

      Wonderful! I love to hear this, Peggy! Very happy you enjoyed it!

      Reply
  2. Dani says

    March 09, 2023 at 12:44 am

    5 stars
    why there is no onions in the ingredients?

    Reply
    • Mike Hultquist says

      March 09, 2023 at 6:39 am

      You can add onions if you'd like. See some of the other comments.

      Reply
  3. Tiago says

    October 31, 2022 at 10:21 am

    5 stars
    Quick correction: the peri-peri sauce is originally Portuguese, not African. As is the chain Nando's (started by a Portuguese immigrant in South Africa)

    Reply
    • Mike Hultquist says

      October 31, 2022 at 11:15 am

      Tiago, it was made by Portuguese settlers in Africa after discovering local bird's eye peppers. This particular version is more like the Nando's brand of sauce. There are many ways to make it.

      Reply
      • Morne Steffens says

        February 08, 2023 at 1:47 am

        Nando's is a proudly South African brand. whether the founders came to SA a few hundred years ago to settle here or not. It is now a SA brand. Thanks for the recipe. These chillies grow wild in my garden!

        Reply
  4. Pam says

    October 16, 2022 at 6:11 pm

    5 stars
    I had a bag of jalapeños so used those then followed the recipe. What a fantastic sauce! Had it tonight on grilled steaks and tomorrow I have chicken wings to use in the grilled wing with piryi piri sauce! Yummy

    Reply
    • Mike Hultquist says

      October 17, 2022 at 6:02 am

      Glad you enjoyed it, Pam!

      Reply
  5. Sean says

    September 15, 2022 at 6:37 pm

    5 stars
    I put some thyme and ghost. It's fantastic. I have made 2 batches in a week. I put it on sandwiches, eggs, pizza, and I eat it with a spoon. I swear it's a drug!

    Reply
    • Mike Hultquist says

      September 15, 2022 at 7:01 pm

      Awesome to hear, Sean! Glad you love it! I know, pretty addictive.

      Reply
  6. Bob says

    September 09, 2022 at 9:29 am

    5 stars
    I LOVE this stuff! I made it with ripe red jalapeños with a few ghost chilis thrown it to kick it up a bit. My favorite so far is on fried chicken but it's great for cooking on the grill or broiler. Great mixed with Buffalo wing sauce!

    Reply
    • Mike Hultquist says

      September 09, 2022 at 11:01 am

      Sounds awesome, Bob! I love it!

      Reply
    • Doug says

      December 07, 2022 at 7:15 am

      5 stars
      Can you tell me how many ml of sauce this recipe makes?

      Reply
      • Mike Hultquist says

        December 07, 2022 at 7:21 am

        About 350 ml.

        Reply
  7. Solomon says

    August 17, 2022 at 5:12 am

    Hello, silly question, but how many cups will 1pound of red chili peppers be?

    Reply
    • Mike Hultquist says

      August 17, 2022 at 5:41 am

      Approximately 2 cups, but it depends on how you cut them, etc, so it's best to go by weight.

      Reply
  8. Karen says

    June 13, 2022 at 3:31 pm

    5 stars
    This looks fantastic! I want to know if I can can this for long shelf life

    Reply
    • Mike Hultquist says

      June 14, 2022 at 5:42 am

      Karen, this will last a week or so in the refrigerator, sealed. It doesn't have much acid to preserve it, though you can add in vinegar or more citrus to lower the pH for longer keeping. You can also freeze it.

      Reply
  9. Sangeeta Patel says

    May 15, 2022 at 2:21 am

    Thank you! Love your recipes!

    Reply
    • Mike Hultquist says

      May 15, 2022 at 9:03 am

      Thanks, Sangeeta!

      Reply
  10. Sandra Weston says

    May 13, 2022 at 6:47 pm

    Can this be frozen?

    Reply
    • Mike Hultquist says

      May 14, 2022 at 7:20 am

      Sandra, yes, you can freeze peri peri sauce, no problem.

      Reply
  11. Joni says

    February 27, 2022 at 2:24 pm

    Ok you did NOT classify this as American cuisine. It is not American. America does not really have a cuisine. I’ll give you the southern stuff/ Louisiana .. but THIS is PORTUGESE.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 27, 2022 at 2:47 pm

      Joni, it's actually African (yes, I should have marked that, oops), though with a Portuguese influence, from what I understand. I left it in the American category, as it is a bit Americanized. FYI. And, yes, there are many different cuisines in America. Cheers.

      Reply
  12. Todd L Wiley says

    October 30, 2021 at 12:50 pm

    5 stars
    Mike, made this a couple of days ago and I do say it is very tasty! However, I could not find the bird's eye pepper, so I used red Thai peppers. I don't know the differences between the two peppers as far as flavor. I also used lemon basil because that is the only basil the international market had. I increased the basil to 1/2 a cup. I also put 1 cup of white vinegar and a 1/4 cup of agave, then blended until very smooth. Then I bottled it. I love the recipe. Thanks, Mike!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 30, 2021 at 1:59 pm

      Very nice! Sounds wonderful, Todd! Glad you enjoyed it.

      Reply
  13. Lynne says

    September 22, 2021 at 3:47 pm

    5 stars
    Used jalapenos,garlic and herbs fresh from the garden. We love it! I wonder if our little local grocery will wonder why the the Nando's sauce doesn't seem to sell as fast as it did? Our habit was getting expensive. Thanks for this recipe!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 23, 2021 at 5:49 am

      Sounds perfect, Lynne. Yes, homemade! So good!

      Reply
  14. Michael says

    September 12, 2021 at 8:09 am

    If I do get the African Birds eye chiles do you still suggest 1lb of them for this sauce? Or will that be extreme heat?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 12, 2021 at 8:11 am

      It would be pretty darned hot, Michael. Depending on your heat preference, you may want to balance that out with milder peppers. Let me know how it goes for you. Enjoy!

      Reply
  15. Chris says

    August 04, 2021 at 7:49 pm

    5 stars
    Wow! I had to use fresno chiles (as can’t find African birds eye locally) and added a bit of red wine vinegar for a bit more acid on my first pass. Turned out great, spicier than I expected with the fresno, but so good! Reading through the comments here, I see some great ideas for the next batch! Thanks, Mike, I love this site.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 05, 2021 at 5:25 am

      Excellent! Thanks, Chris! Glad you enjoyed it.

      Reply
  16. John Fairfield says

    July 17, 2021 at 4:39 pm

    5 stars
    Great recipe Mike!
    I share your love for hot sauce and piri piri in particular. In my humble opinion your recipe and ingredient composition are far superior to Nando’s version of this childhood delicacy. I have tweaked the recipe a little and the results are amazing.

    I found that frying the ingredients together for a few minutes before liquidising them produce a much deeper and richer flavour and also prolong the shelf life of the end product. I therefore prefer to start by frying of the garlic in virgin olive oil in a saucepan together with two finely chopped sweet onions and half a tin of tomato paste. I then deglaze the onion and garlic with balsamic vinegar before adding the rest of the ingredients. Simmer over slow heat for 5 minutes and then liquidise the pan’s contents. My own “secret ingredient” and natural preservative is the two tots of good whiskey or agua ardente which are mixed in with the mixture just before it is bottled.

    Your reference to prawns on the beach in yesteryear’s LM brought back pleasant memories of stays in the Polana hotel. On one of these occasions I accompanied an airforce delegation to render logistical support during Mozambique’s first democratic elections. During an evening meal one of the generals present ladled on the peri peri sauce on every morsel on his plate despite our warnings of the possible dire consequences of this excess. Needles to say but the general did not turn up at the breakfast table the next morning and when questioned his aide d’ camp drily remarked that he was in bed on doctor’s since his “after burner” wouldn’t shut down.

    Morale of the story for the uninitiated - friends beware - traditional African peri peri should always be used in moderation.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 18, 2021 at 7:15 am

      Thanks, John. Yes, such a great sauce, with so many ways to play with the recipe. Very nice. Great story, btw! Love it.

      Reply
  17. Bill says

    June 28, 2021 at 11:55 pm

    5 stars
    Traditional Piri Piri Sauce as consumed in Portugal is a simple recipe and in fact almost every restaurant in Lisbon has their own recipe and makes a traditional version. The recipes here omit bay leaves, which are a required and traditional ingredient along with Piri Piri chiles. These are often called African Bird's Eye Peppers as they're very small, less than 1/2 " in length but pack heat. The list of ingredients include, plenty of garlic, sometimes paprika, cracked black pepper, wine vinegar or cider vinegar or sometimes brandy and olive oil. This all gets blended in a blender jar and used as you like. If using fresh garlic store in the refrigerator or if you want to keep it on the kitchen counter, heat until the olive oil just begins to sizzle without burning the garlic. Remove from the stove and let come to room temperature,. You want to make sure the garlic is cooked thoroughly as there's the danger of food poisoning from the undercooked garlic

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 29, 2021 at 3:03 am

      This version from Portugal sounds wonderful, Bill. Thanks for sharing.

      Reply
  18. Christo says

    June 07, 2021 at 9:20 am

    Great recipe and website Mike. My kind of food. As a South African chef living in France I miss the spiciness here so I love being able to make my own nando's sauce. Years ago we used to eat peri-peri prawns on the beach in Lourenco Marques (now Maputo). So many memories. I try incorporate your style of food in my weekly menus for our restaurant here, people love them.
    Well done!
    Stay safe
    Christo

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 07, 2021 at 11:10 am

      Thanks so much, Christo. I appreciate the kind words! Cheers!

      Reply
  19. Gerard says

    May 29, 2021 at 4:22 am

    5 stars
    Thank you for the fantastic recipes. We so look forward to receiving them!

    We find the reference to Nandos interesting. As we understand it the name derives from the Portuguese name Fernandez. The entrepreneurial inventor of the brand. Originated in Southern Africa. Our anecdote ...

    We were on a tour bus going through the city of Kuala Lumpur, Malaysia (downtown) when the bus suddenly stopped. Broken-down. To our luck this happened right outside a Nandos restaurant and takeout. We really felt blessed!

    Thanks again Mike, and everyone!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 29, 2021 at 6:43 am

      Thanks, Gerard. Great story! I appreciate it.

      Reply
  20. WILLIAM E BENDICK says

    May 06, 2021 at 10:55 am

    I LIVE IN A SMALL TOWN & UNABLE TO GET RED CHILI PEPPERS. CAN I USE DRIED ? RECEIPE SAYS ONE POUND. HOW MANY OZ. OF DRIED WOULD EQUAL ONE POUND OF FRESH ??
    THANK YOU, BILL@PEWTER2009@CHARTER.NET

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 08, 2021 at 8:22 am

      William, yes, you can use dried. Just rehydrate them in hot water until soft. Use 1/4 pound dried for 1 pound fresh. Let me know how it goes for you. Enjoy!

      Reply
  21. Larry R says

    February 09, 2021 at 10:28 am

    Hi Michael - over 50 years ago when I was Cadet on a Delta Lines ship we used to eat Piri Piri Prawns at local restaurants in Lobito and Luanda, Angola.

    The Sauce was in empty Coca Colas Bottles with a Laundry Spritzer Top and was almost Water Thin but really HOT !! We would "sprinkle" it over the boiled Prawns. Loved to get it every time we were there "In Port"

    I make it "thicker" today, but can't seem to find to exact "authentic taste" as I remember it.

    Larry

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 09, 2021 at 12:32 pm

      Hey, Larry. My guess is it was a good homegrown version out of someone's kitchen, possibly unique to that cook. So many sauces vary from cook to cook. Could have been a high vinegar concentration (or possibly water or lemon juice) to make it thinner, with heat from local peppers. Bird's eye peppers are the most common for this, though you could easily slip in some habaneros or hotter. Something to experiment with.

      Reply
  22. Ingrid says

    January 25, 2021 at 5:33 pm

    5 stars
    How did I never come across this incredible blog before today? (while googling "how to use up lots of habaneros") So many recipes that I cannot WAIT to try!

    This one is at the top of my list. About 15 years ago my husband and I were living in Western Australia, and our favorite Latin-style hot sauces were nowhere to be found. How would we survive? But there were Nando's Chicken franchises everywhere, and then we found the Nando's hot sauces in bottles at the grocery store! So, so tasty! Similar consistancy and spice level to a Cholula or Tapatio, but with a really unique flavor from the lemon and the herbs. I'm so excited to give this a try, and relive the memories of that time 🙂 Thanks for the recipe!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 26, 2021 at 6:41 am

      Thanks, Ingrid! Glad you found me. =) Enjoy!

      Reply
  23. Ashley says

    October 30, 2020 at 3:53 pm

    5 stars
    You’d be crazy not to try this! I am obsessed with Peri peri chicken but don’t eat it too often as it’s hard to find a good restaurant. This sauce on my chicken is probably better than anywhere I’ve ever had it professionally made and I will for sure be keeping this at the top of my recipe list

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 30, 2020 at 4:01 pm

      Great stuff, Ashley! I love Peri Peri Chicken!

      Reply
  24. Karanicle says

    October 01, 2020 at 6:24 pm

    5 stars
    I used a whole bunch of birds eye chillis I grew and WOW this sauce is stomach-turning spicy. Each pepper might have been 250,000 on the scoville scale; they were an interesting breed.

    I added grilled pineapple to sweeten it a bit, and now its okay to use in small doses. But SO delicious.

    Thanks for the recipe! 🙂

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 01, 2020 at 10:27 pm

      Awesome!! I love it!

      Reply
  25. Veronika says

    September 21, 2020 at 8:52 pm

    5 stars
    I made the mild version with 1 red jalapeño and the rest red bell peppers. I love the cilantro/basil combination! Amazing! Made grilled chicken with it and my husband said not to EVER lose this recipe! Fantastic flavors even without all the heat. Thank you!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 22, 2020 at 12:00 pm

      Sounds wonderful! Thanks, Veronika!

      Reply
  26. Dpg says

    September 12, 2020 at 3:08 pm

    5 stars
    The results are great. Thanks for the recipe. One procedural thought… I like to put the garlic and lemon in the blender first and purée while I chopped the peppers and other ingredients. Just mellows the garlic a lot… Or so it seems. I also couldn’t leave well enough alone and enjoyed the addition just a teaspoon or less of fish sauce.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 14, 2020 at 7:56 am

      Wonderful! Thanks!

      Reply
  27. Lily says

    August 27, 2020 at 1:41 pm

    5 stars
    Do you remove seeds from the peppers? I used unseeded red jalapenos and it's pretty spicy!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 27, 2020 at 1:44 pm

      Lily, you can if you want to. I usually do not, but some people prefer to remove the seeds. Removing the whitish innards will remove much of the pepper heat.

      Reply
  28. SHELDON says

    June 03, 2020 at 7:16 am

    5 stars
    Made this with some frozen jalapeno peppers I had around. Very Delicious! Added an extra garlic clove and a little extra lemon juice. Want to try some other hot peppers once ready to be picked 🙂

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 03, 2020 at 9:01 am

      Great, Sheldon! Thanks! Glad you enjoyed it. It's great with other peppers for sure.

      Reply
  29. James Mallon says

    May 26, 2020 at 6:07 pm

    5 stars
    An instant favorite!!

    Loved it. Did a three pepper blend: chile de Arbol, sweet shepherd pepper and red bell. A little more lemon juice for me.

    Fantastic!

    Thank you.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 26, 2020 at 6:33 pm

      I love the pepper blend! GREAT combination there. Super happy you enjoyed it, James.

      Reply
  30. Leticia says

    May 13, 2020 at 3:50 am

    this was awesome recipe my family loved the chicken test with this sauce.

    thanks

    Leticia

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 13, 2020 at 6:37 am

      Thanks, Leticia! Glad your family enjoyed it!

      Reply
  31. Fixit says

    May 08, 2020 at 9:22 am

    5 stars
    Hello, your peri peri recipe is superb! Can this be kept for a few days at room temp? I am planning to send this sauce out of town...

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 08, 2020 at 2:48 pm

      This is best in the refrigerator, though the citrus will act as a preservative. If you need to keep it out of the fridge, I would add more citrus or vinegar to help preserve it.

      Reply
  32. Margo Sluman says

    April 23, 2020 at 10:28 am

    5 stars
    Definitely 5 stars but I knew I had to sub sub some red bell pepper. I'm in heaven over here and so is my husband!! Tried two now and both 5*s

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 23, 2020 at 12:16 pm

      Excellent, Margo! I love to hear it! Peri peri is SO GOOD. Glad you both enjoyed it.

      Reply
  33. Bruno says

    February 09, 2020 at 3:12 am

    Lol Nando’s ain’t the world famous Piri Piri sauce never heard of Nando in Portugal or in Spain, lol this is a Portuguese sauce and most likely Afro Portuguese origins. Angola it’s the most likely the ex Portuguese African colony where originates actually they don’t really sell Piri Piri sauce maybe nao as white Portuguese only have Piri-Piri chicken and we don’t even advertise it it’s same as chill sauce or mayo for us, Afro Portuguese Angolan descendants they have them small chillis in a sauce and they take couple and put on their own plate and crush it we don’t really cook food with chillis in it we ad it after. Portuguese cuisine don’t use much chillis.

    Reply
  34. David says

    January 25, 2020 at 3:09 am

    4 stars
    For anyone canning a pepper sauce recipe, make sure there is enough vinegar and salt to ensure a low pH. The reason is that peppers by themselves are a low acid food and can support botulism bacteria if there is too little vinegar and salt in the recipe. This is why all commercial hot sauce recipes tend to taste so sour and salty as they need that acid and salt content for food safety reasons.

    My spice preference for Peri Peri sauce tends to wild thymes rather than cilantro or basil and certainly not tarragon. I have made several Peri Peri sauces using salted preserved lemons and the chopped up whole lemons have a great mild lemon tang after fermentation.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 25, 2020 at 10:59 am

      David, yes, that canning/preserving information is available on many pages of this site, and in my How to Make Hot Sauce page: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce/. Thanks for the information. Wild thyme sounds like a nice addition. Preserved lemons are great, too, and I believe used in the popular commercial brand. Thanks for commenting!

      Reply
  35. James Verster says

    December 29, 2019 at 11:14 am

    5 stars
    Excellent recipe.
    Simple, effective and elegant. I produce many hot sauces professionally and this is a cool recipe for a hot sauce.
    We'll done!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 29, 2019 at 12:23 pm

      Thanks, James! Definitely one of my favorites. A go-to for sure. I appreciate it!

      Reply
  36. Rajat Dhameja says

    November 22, 2019 at 2:01 pm

    Cannot wait to try this Peri Peri recipe. Thank you

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 22, 2019 at 2:05 pm

      I hope you enjoy it!

      Reply
  37. Jenny says

    October 18, 2019 at 4:31 am

    Piri piri chicken is really popular in portugal. Almost all churrasquira’s sell chicken this way, but sometimes It’s great to make your own sauce. And this recipe is simple and tasty. Thank you

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 18, 2019 at 7:46 am

      Thanks, Jenny! I appreciate it!

      Reply
  38. Verna says

    October 17, 2019 at 1:21 am

    5 stars
    I love you recipe and I will tag you when I post my vlog on you tube. hehehe
    Thank you♥

    Reply
  39. Joann C says

    October 01, 2019 at 10:05 am

    I'm so happy to have found your website! I have an abundance of peppers in my garden this year and you have given me all kinds of ideas here. Thanks!
    Your new fan

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 01, 2019 at 10:55 am

      Thanks, Joann! Glad you found us, too!! Welcome!

      Reply
  40. Hafeez Raja says

    September 29, 2019 at 9:20 pm

    hi,

    I am trying to replicate the mild and medium NANDOs suace /marination , any help on this?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 30, 2019 at 6:53 am

      Hafeez, sorry, I have yet to make a duplicate of that sauce, but hope to in the future!

      Reply
  41. Gage H says

    September 10, 2019 at 4:47 pm

    5 stars
    This sauce rocks!! The only thing I did differently is add some more spices. I’m also not a huge fan of lemon so I used half a lemon and also added some red pepper flakes, cayenne pepper, garlic powder, black pepper, and some minced onion all to taste. This enhanced the flavor in my opinion and while I didn’t have the traditional African Birds Eye, I used dried chilies instead and it was off the wall.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 11, 2019 at 6:53 am

      Sounds great, Gage! I love it! Glad you enjoyed it.

      Reply
      • Syud says

        December 17, 2019 at 9:26 am

        5 stars
        thanks for sharing this recipe. i'd made the sauce previous week. the taste a little bit strong because i put 10 clove garlic. it was a good mistake as well.
        my family said it was good. Glad to make it again

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          December 17, 2019 at 9:51 am

          Excellent, Syud. Glad you are happy how it turned out! Enjoy.

          Reply
  42. ASHI says

    August 08, 2019 at 10:59 pm

    Your Peri Peri recipe is a bomb , i have used it to my new you-tube video. Thank you so much .

    Reply
  43. Marie says

    July 17, 2019 at 3:39 pm

    5 stars
    Hello Mike, Love your site. Two Questions:
    1) your pictures show a "chunky" sauce yet your instructions are to blend to a paste. The pictures do not reflect a paste. Where is the difference.

    2) I have a lot of peppers from the garden; Ghost, Jalapeño, Cayenne, Red Chili, etc. I am planning on making a bunch of sauces but I need to have them last at least a year. In the above instructions ( I can jar/can); Do I make the Peri Peri and the other hot sauces, then place them into the hot water bath as part of the canning process? Is this what you mean in how to store them longer? If so, what is the canning time for each of the sauces? 5min, 10min 20min???
    Thanks,
    Marie

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 17, 2019 at 3:50 pm

      Marie, it's really to your own consistency preference. I actually updated the description to make that more clear. Thank you for alerting me to that. For the canning/jarring process, 15 minutes in a hot water bath is usually sufficient. I have water bath instructions on this Tomato Chutney Recipe that you can follow: https://www.chilipeppermadness.com/recipes/tomato-chutney/. Let me know if this helps. Same process.

      Reply
      • Marie says

        July 23, 2019 at 9:27 am

        5 stars
        Thank you Mike.

        I am on it and Thank you for replying!!

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          July 23, 2019 at 9:37 am

          Happy to help!

          Reply
  44. Keith says

    July 09, 2019 at 5:42 am

    5 stars
    Absolutely delicious. Any info on expanding to 5 litres please?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 09, 2019 at 6:22 am

      Thanks, Keith! I would focus on the peppers and add in the liquids in smaller proportions until you achieve the proper consistency. The solids can be mostly ratio'd up, but be careful with the liquids.

      Reply
  45. trever says

    July 02, 2019 at 8:47 pm

    One pound of Bird's Eye??
    I just tried this and it was completely uneatable. WAY TOO HOT
    My wife is from Ghana and she couldn't take more than a small dap on her tounge before she spit it out, and she can literally drink Nando's XX sauce.
    I find it hard to believe that this much, one pound, is what is called for.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 03, 2019 at 6:19 am

      Trever, yes, 16 ounces is a lot of peppers, but traditional peri peri sauce is highly pepper based, so the measurement is correct. It sounds to me like you're trying to find a Nando's Peri Peri Sauce copycat recipe, which this is not. This is more of a traditional sauce. If you'd like to more closely approximate Nando's, find out their peppers, ingredients and ratios. You can also sub in different peppers, such as the red bell pepper, as discussed in the post, so you can achieve flavors closer to what you are looking for. I'm happy to help you adapt. Best of luck.

      Reply
  46. Trever says

    July 02, 2019 at 5:02 pm

    I'll be trying this tonight.
    Any idea on how to make the Nando's Wild Herb suace?
    thank you!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 03, 2019 at 6:17 am

      Sorry, Trever. No, I do not know hot to make Nando's Wild Herb Sauce, though if I knew the ingredients, I could probably duplicate it.

      Reply
  47. Dave says

    June 27, 2019 at 5:25 am

    What is the resulting volume?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 27, 2019 at 7:00 am

      Dave, this recipe yields about 1.5 cups. Let me know how it turns out for you.

      Reply
  48. Lamija says

    June 14, 2019 at 3:39 pm

    What Chile can be used in place of the African BirdChile?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 14, 2019 at 4:08 pm

      Lamija, dried pods are a good replacement, or you can use Thai peppers, or cayenne peppers. Let me know if this helps.

      Reply
  49. Francisco says

    June 03, 2019 at 3:35 pm

    5 stars
    Good recipe Michael, but I must say that the sauce is portuguese in origin, the Nando's grilled chicken franchise was opened by a portuguese emigrant in South Africa. The piri-piri (or peri peri in several African dialects) pepper was brought to Africa by the Portuguese.

    Reply
  50. Debby Geffre says

    May 20, 2019 at 1:50 pm

    5 stars
    YUM-0......we grow reapers, ghost, friars hat, lemon drop .....love me some HOT and or /sweet peppers!! thanks for sharing....never tried the African birds eye

    Reply
    • Debby Geffre says

      May 20, 2019 at 1:52 pm

      5 stars
      Did I say thanks for your time MIKE!!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        May 20, 2019 at 1:58 pm

        Haha, DOUBLE appreciation! Thanks!

        Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 20, 2019 at 1:58 pm

      Thanks, Debby! I appreciate it!

      Reply
  51. Diane E Contreras says

    May 03, 2019 at 9:22 am

    how long can it last in the refrigerator and can you freeze this sauce?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 03, 2019 at 3:08 pm

      Hi, Diane. This sauce will last easily a week in the fridge or longer if you include more citrus. Yes, you can freeze it up to 3 months. Let me know how it turns out for you.

      Reply
  52. Nyasha says

    April 12, 2019 at 6:09 am

    5 stars
    I especially love peri peri however I have only heard Nando's and not a more authentic taste of this sauce. Looks like I'll have to follow your recipe and get back to you.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 12, 2019 at 6:43 am

      I hope you enjoy it!

      Reply
  53. Damien C. says

    March 30, 2019 at 11:54 am

    5 stars
    Yeah, baby. This is basically kick a**. Really digging the flavor with the african birds eye chillies. This is one of my new easy go-to sauces.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 30, 2019 at 11:54 am

      Awesome, Damien. Thanks!

      Reply
  54. Terry Black says

    February 03, 2018 at 3:54 pm

    5 stars
    Great recipe - made it with some home grown hot chilli's - lasted a couple of months in the fridge until it was all eaten up - delicious and simple...

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 14, 2018 at 8:48 am

      5 stars
      Excellent, Terry! Glad you enjoyed it.

      Reply
  55. Joanne says

    June 17, 2017 at 5:09 am

    Can I make a version without oil? I do Slimming World and would love syn free version

    REPLY: Joanne, it won't be the same, but YES, you can omit the oil and use vinegar instead. If you do this, though, you might want to simmer the sauce a bit to mellow it out. Try it fresh and with a simmer and see which youprefer. -- Mike from Chili Pepper Madness.

    Reply
  56. Mary Daly says

    February 12, 2017 at 10:18 pm

    How long does this receipe keep. Thanks

    REPLY: Mary, it should easily last a month in the fridge because of the lemon juice content, though if you'd like longer storage, add in some vinegar. -- Mike from Chili Pepper Madness.

    Reply
  57. Jorge says

    November 07, 2016 at 10:10 am

    Correct name is Piri-Piri.

    REPLY: George, I mention in the post it is also know by "piri piri" or "pili pili". -- Mike from Chili Pepper Madness.

    Reply
  58. Todd says

    October 13, 2016 at 1:50 pm

    5 stars
    I have DRIED piri-piri peppers - not fresh, how can I change this recipe to use these?

    REPLY: Todd, you can rehydrate them. Here is a link: https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-rehydrate-dried-chili-peppers. You might need to use more of them, or use some of the steeping liquid. -- Mike from Chili Pepper Madness.

    Reply
  59. Ilona @ Ilonas Passion says

    March 24, 2016 at 3:34 am

    5 stars
    I''ve never tried per peri sauce but by looking at ingredients I already know that I will love this sauce! Pinning!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 14, 2018 at 8:49 am

      5 stars
      Thanks, Llonas!

      Reply

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.wp-block-kadence-advancedheading.kt-adv-heading_2c0928-441, .wp-block-kadence-advancedheading.kt-adv-heading_2c0928-441[data-kb-block="kb-adv-heading_2c0928-441"]{margin-top:0px;text-align:center;font-size:16px;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_2c0928-441 mark, .wp-block-kadence-advancedheading.kt-adv-heading_2c0928-441[data-kb-block="kb-adv-heading_2c0928-441"] mark{font-style:normal;color:#f76a0c;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}

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.kadence-column_ee6fa5-e5 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_ee6fa5-e5 > .kt-inside-inner-col,.kadence-column_ee6fa5-e5 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_ee6fa5-e5 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_ee6fa5-e5{position:relative;}
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.kadence-column_975555-9f > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_975555-9f > .kt-inside-inner-col,.kadence-column_975555-9f > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_975555-9f > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_975555-9f{position:relative;}
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