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 (Piri Piri Sauce)
Make your own peri peri sauce, also called piri piri sauce, at home with this easy recipe. It's a fiery, garlicky African chili sauce made with bird's eye chilies, lemon and fresh herbs, and it's the sauce you need to make classic peri peri chicken.
I've been making this exact sauce for well over a decade and love the versatility and how easy it is to make.
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.
What I love most here is the heat. African bird's eye chilies give it that real peri peri fire, though you can swap in whatever red chilies you have. I use it as a marinade for chicken before grilling, as a dipping sauce, and as a finishing sauce spooned over just about anything, from shrimp to grilled vegetables. If you want it a bit tamer, I've added a milder version below using roasted red bell pepper. Same flavor, less fire.
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 vs. Piri Piri: What's the Difference?
There is no difference. Peri peri and piri piri are two spellings of the same sauce, and the same chili. "Piri piri" is generally traced to Swahili, meaning "pepper pepper." The sauce began with Portuguese cooking in Mozambique and Angola using African bird's eye chilies, and from there it spread to Portugal and beyond.
You'll see "peri peri" more in South Africa and the UK, where Nando's made it famous, and "piri piri" more in Portugal. In other parts of Africa you'll also hear "pili pili." Whatever you call it, it's the same fiery, garlicky, lemony chili sauce.
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.
How to Use Peri Peri Sauce on Chicken
Peri peri chicken is the reason most of us look for this sauce, my friends. Here's how I use it.
- As a marinade. Set aside some of the sauce for serving first. Rub the rest all over the chicken, under the skin as well, and marinate in the fridge for at least 2 hours, or overnight for the most flavor. The lemon juice is acidic, so don't push it much past 24 hours.
- As a basting sauce. Brush more sauce on during the last few minutes of grilling or roasting, so the garlic and herbs don't scorch.
- As a finishing sauce. Spoon the reserved sauce over the chicken right before serving.
- Spatchcock it. A butterflied whole chicken grills evenly and soaks up the most sauce. Bone-in thighs and wings are great too.
Never reuse marinade that touched raw chicken as a serving sauce. Set the serving portion aside before you start.
For the full recipes, see my Peri Peri Chicken and Grilled Peri Peri Chicken Wings.
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.
How to Make a Milder Peri Peri Sauce
This one is HOT, my friends. Bird's eye chilies don't mess around. For a milder sauce with the same flavor, swap some of the chilies for roasted red bell pepper.
- Medium heat: replace about half the chilies (1/2 pound) with 1 large roasted red bell pepper.
- Mild: use just a handful of chilies (2 ounces or so) and 2 roasted red bell peppers.
Roast the bell peppers yourself under the broiler or over a flame, then peel and seed them. Jarred roasted red peppers work too, just drain them and pat them dry. The roasted pepper adds a sweet, smoky flavor that's really nice on chicken. You can also remove the seeds and inner membranes from the chilies to cut the heat further.
Storage
Refrigerate in a sealed jar and use within 1 week, or freeze in small portions for up to 3 months. It freezes perfectly. It will last longer in the refrigerator if you use garlic powder instead of fresh raw garlic and dried herbs instead of fresh.
It is not recommended to process sauces with oil in a water bath.
This Recipe Is In our Cookbook - FLAVOR MADNESS
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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.
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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 (Piri Piri Sauce)
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
- Makes about 1.5 cups
- No cooking required.
- For a milder sauce, see the roasted red bell pepper variation in the post.
Nutrition Information
This sauce is gluten free.
FAQs
What is peri peri sauce made of?
Peri peri sauce is made from African bird's eye chilies, garlic, lemon juice, oil, and herbs, often with a little paprika. My version uses smoked paprika, cilantro and oregano. It's blended raw, so there's no cooking at all
Is peri peri sauce very spicy?
Yes, this version is hot. African bird's eye chilies pack serious heat, and a full pound of them makes a fiery sauce. For a milder version, swap some of the chilies for roasted red bell pepper (see the tips above).
What peppers can I use instead of African bird's eye chilies?
Thai chilies are the closest substitute and work great. Red cayenne peppers, red Fresno or red jalapeño peppers make a milder sauce. Habaneros or ghost peppers take it to the wild side.
Can I use dried chilies?
You can. Soak dried bird's eye or Thai chilies in hot water for about 20 minutes, drain, then blend as usual. The sauce will be deeper and a bit less bright than with fresh chilies.
Is this the same as Nando's peri peri sauce?
It's not a copycat, but it's the same style of sauce, with the same bird's eye chili heat, garlic and lemon. Nando's makes several heat levels and its bottled versions include vinegar. This homemade version is fresher and more vibrant.
How long does peri peri sauce last?
Keep it refrigerated in a sealed jar and use it within 1 week. For longer storage, freeze it in small portions (an ice cube tray works great) for up to 3 months. The oil may separate, just stir or shake it.
Can I can peri peri sauce?
I don't recommend water bath canning this sauce. It's oil-based, and oil-based sauces aren't safe for home water bath canning. Freeze it instead.
NOTE: This recipe was updated on October 12, 2026 with new information, including a peri peri vs. piri piri section, tips for using the sauce on chicken, a milder roasted red bell pepper variation, and a FAQ. The recipe itself was not changed. Originally published February 10, 2016.
Larry R says
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
Michael Hultquist - Chili Pepper Madness says
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.
Ingrid says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Ingrid! Glad you found me. =) Enjoy!
Ashley says
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
Michael Hultquist - Chili Pepper Madness says
Great stuff, Ashley! I love Peri Peri Chicken!
Karanicle says
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! 🙂
Michael Hultquist - Chili Pepper Madness says
Awesome!! I love it!
Veronika says
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!
Michael Hultquist - Chili Pepper Madness says
Sounds wonderful! Thanks, Veronika!
Dpg says
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.
Michael Hultquist - Chili Pepper Madness says
Wonderful! Thanks!
Lily says
Do you remove seeds from the peppers? I used unseeded red jalapenos and it's pretty spicy!
Michael Hultquist - Chili Pepper Madness says
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.
SHELDON says
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 🙂
Michael Hultquist - Chili Pepper Madness says
Great, Sheldon! Thanks! Glad you enjoyed it. It's great with other peppers for sure.
James Mallon says
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.
Michael Hultquist - Chili Pepper Madness says
I love the pepper blend! GREAT combination there. Super happy you enjoyed it, James.
Leticia says
this was awesome recipe my family loved the chicken test with this sauce.
thanks
Leticia
Michael Hultquist - Chili Pepper Madness says
Thanks, Leticia! Glad your family enjoyed it!
Fixit says
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...
Michael Hultquist - Chili Pepper Madness says
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.
Margo Sluman says
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
Michael Hultquist - Chili Pepper Madness says
Excellent, Margo! I love to hear it! Peri peri is SO GOOD. Glad you both enjoyed it.
Bruno says
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.