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.
Karen says
This looks fantastic! I want to know if I can can this for long shelf life
Mike Hultquist says
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.
Sangeeta Patel says
Thank you! Love your recipes!
Mike Hultquist says
Thanks, Sangeeta!
Sandra Weston says
Can this be frozen?
Mike Hultquist says
Sandra, yes, you can freeze peri peri sauce, no problem.
Joni says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Yo-mama says
are you bored? seems like no one cared. it's a recipe board, not a come and complain board
Todd L Wiley says
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!
Michael Hultquist - Chili Pepper Madness says
Very nice! Sounds wonderful, Todd! Glad you enjoyed it.
Lynne says
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!
Michael Hultquist - Chili Pepper Madness says
Sounds perfect, Lynne. Yes, homemade! So good!
Michael says
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?
Michael Hultquist - Chili Pepper Madness says
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!
Chris says
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.
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Chris! Glad you enjoyed it.
John Fairfield says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, John. Yes, such a great sauce, with so many ways to play with the recipe. Very nice. Great story, btw! Love it.
Bill says
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
Michael Hultquist - Chili Pepper Madness says
This version from Portugal sounds wonderful, Bill. Thanks for sharing.
Christo says
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
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Christo. I appreciate the kind words! Cheers!
Gerard says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Gerard. Great story! I appreciate it.
WILLIAM E BENDICK says
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
Michael Hultquist - Chili Pepper Madness says
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!