Peri Peri Sauce also known as Piri Piri Sauce is a marinade or sauce made from very hot peppers called Piri Piri (African Bird’s Eye Chilli). Peri Peri sauce is very popular in Portugal, South Africa and Angola.
This Peri Peri Sauce is very simple and straightforward. It can be used as either a marinade or an accompanying sauce for your Peri Peri Chicken. I have a recipe for Peri Peri Chicken on the blog already. This recipe was meant to be included in the Peri Peri Chicken recipe but the recipe ended up being too long, owing to the extra photos, hence the need for a separate recipe.
The recipe calls for African Bird’s Eye Chillies but if you can’t source them, as they aren’t available in most countries, do use Cayenne Peppers, Red Bell peppers, Mexican Chillies or Long Chillies instead.
1/2 Cup Vineager
4 Tablespoons Lemon Juice or Whole Lemon Juice
5 Tablespoons Olive / Vegetable Oil
10 Birds eye Chillies or 3 Tablespoons Crushed Chilli Flakes
1 Medium Onion
5 Garlic Cloves
1 Tablespoon Smoked Paprika
1 Teaspoon Oregano
1 Teaspoon Black Pepper
5 Basil Leaves
2 Knorr Chicken Cubes ( Optional)
Combine all the ingredients in a bowl and mix thoroughly. I didn’t include Basil leaves cos I had none at home…..
Transfer into a blender or food processor and blend till smooth.
Transfer contents into a saucepan and place on low heat.
Allow to simmer for 10 minutes.
You can also boil the ingredients first before blending. Any of the two methods will work just fine.
The Peri Peri Sauce can be stored in an air tight container and refrigerated. It should keep for at least 2 weeks…
All you need now is some Chicken and you’re on your way to absolute deliciousness.
Check out our Peri Peri Chicken recipe. Click HERE for the recipe.