Make your own peri peri, or piri piri, sauce at home with this recipe. A traditional African sauce made from African Bird's Eye chilies, perfect for making Peri Peri Chicken and so much more!
Homemade Peri Peri Sauce Recipe
If you have not tried Peri Peri Sauce, this is one you need to put on the list.
What is peri peri sauce? 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.
What You'll Love About My Peri Peri Sauce
- I use African Bird's Eye chili peppers for authentic, fiery flavor, though you can use other peppers available to you as demonstrated in the video recipe. This sauce delivers genuine heat that's true to its roots.
- This sauce is incredibly versatile, perfect as a marinade, dip, or condiment. Its ready to help you elevate chicken, seafood, and more with spicy zest.
- It's simple and fresh! We're using fresh ingredients and minimal fuss, a quick and easy way to spice up your meals..
You may have heard of the world's most famous brand of Peri Peri sauce - Nando's. This is a homemade version that is fairly similar.
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.
Featured Reader Comment
"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!" -- Bob
Let's talk about how to make peri peri sauce, shall we?
Peri Peri Sauce Ingredients
- Chili Peppers. African Bird’s Eye peppers are traditional, but you can sub with other red peppers available to you, including red bell peppers. Roasted red peppers are wonderful here. Try it with fiery habanero peppers, ghost peppers, or a mix.
- Fresh Garlic.
- Smoked Paprika.
- Fresh Herbs. Cilantro, basil (or use fresh oregano, which is more common).
- Olive Oil. Or vegetable oil.
- Lemon Juice.
- Salt. To taste.
How to Make Peri Peri Sauce - the Recipe Overview
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 to Serve with Peri Peri Sauce
Peri Peri sauce goes particularly well with grilled chicken of any kind. Peri peri chicken is the most common use for it, and I love it for peri peri chicken wings or peri peri chicken on the grill.
However, it's also wonderful with seafood, such as shrimp or whitefish. Try it on grilled vegetables!
Recipe Tips & 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, even red habanero and ghost peppers, all to similar results.
Traditional ingredients also call for a variety of herbs, though ours incorporates basil and cilantro. You might try oregano, tarragon, or rosemary. Nando's uses a rosemary extract for their herb flavoring.
You'll find regional differences throughout Africa and Portugal.
Storage
Peri peri sauce 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 3.5 or so, to account for errors.
It is not recommended to process sauces with oil in a water bath.
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 52.
Hot Sauce Bottles
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.
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
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
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 oregano (I enjoy fresh basil as a substitute)
- 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
Nutrition Information
This sauce is gluten free.
This recipe was updated on 3/19/25 to include new photos and a video. It was originally published on 2/10/16.
David says
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.
Michael Hultquist - Chili Pepper Madness says
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!
James Verster says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, James! Definitely one of my favorites. A go-to for sure. I appreciate it!
Rajat Dhameja says
Cannot wait to try this Peri Peri recipe. Thank you
Michael Hultquist - Chili Pepper Madness says
I hope you enjoy it!
Jenny says
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
Michael Hultquist - Chili Pepper Madness says
Thanks, Jenny! I appreciate it!
Verna says
I love you recipe and I will tag you when I post my vlog on you tube. hehehe
Thank you♥
Joann C says
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
Michael Hultquist - Chili Pepper Madness says
Thanks, Joann! Glad you found us, too!! Welcome!
Hafeez Raja says
hi,
I am trying to replicate the mild and medium NANDOs suace /marination , any help on this?
Michael Hultquist - Chili Pepper Madness says
Hafeez, sorry, I have yet to make a duplicate of that sauce, but hope to in the future!
Gage H says
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.
Michael Hultquist - Chili Pepper Madness says
Sounds great, Gage! I love it! Glad you enjoyed it.
Syud says
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
Michael Hultquist - Chili Pepper Madness says
Excellent, Syud. Glad you are happy how it turned out! Enjoy.
ASHI says
Your Peri Peri recipe is a bomb , i have used it to my new you-tube video. Thank you so much .
Marie says
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
Michael Hultquist - Chili Pepper Madness says
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.
Marie says
Thank you Mike.
I am on it and Thank you for replying!!
Michael Hultquist - Chili Pepper Madness says
Happy to help!
Keith says
Absolutely delicious. Any info on expanding to 5 litres please?
Michael Hultquist - Chili Pepper Madness says
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.
trever says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Trever says
I'll be trying this tonight.
Any idea on how to make the Nando's Wild Herb suace?
thank you!
Michael Hultquist - Chili Pepper Madness says
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.