Fresh Peri Peri Sauce

We are lovers of spice and this fresh peri peri sauce is a perfect example of a hot sauce recipe I often make. I often make this and keep it in the fridge. During the summer months, we marinate our chicken in it and barbecue it. In the colder months, we put the marinated meat in the oven. It’s one of those year-round condiments / marinades that hangs around in our house.

Ingredients for Peri Peri Sauce

Some fresh ingredients, some dry herbs, some oil and you have the best peri peri hot sauce you will find.

The Ingredients List:

• 2 garlic cloves
• 1/2 white onion
• 1/2 red pepper (seeded)
• 1 habanero pepper
• 1 lemon
• 2 tablespoons extra virgin olive oil
• 1 teaspoon paprika
• 1/2 teaspoon dehydrated oregano
• 1 teaspoon sugar
• salt and pepper to taste

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How is Peri Peri Sauce Made?

Making peri peri sauce is as simple as blending everything together. Let us start by adding all of these ingredients to a food processor or blender and blending them together:

• 2 garlic cloves – peeled.
• 1/2 white onion – peeled and chopped into 1 inch cubes.
• 1/2 red pepper – seeded and cut into 1 inch pieces.
• 1 habanero pepper – I leave the seeds in mine, but you can seed it if you prefer a milder version.
• 1 lemon – juice and pulp.
• 2 tablespoons extra virgin olive oil.

The Spices for the Peri Peri Sauce

Once we have blended the wet ingredients, we can add the spices:

• 1 teaspoon paprika
• 1/2 teaspoon dehydrated oregano
• 1 teaspoon sugar
• salt and pepper to taste

Blend again just to mix the spices into the sauce. We are now ready to use it as a marinade.

The Consistency

The peri peri hot sauce can be a little thick, so if you prefer a smoother sauce, you can add a couple of tablespoons of water and blend it till it is smooth. I like mine chunky if I am using it as a marinade and smooth if using it as a dipping or a hot sauce. Alternatively, if you prefer it to be smooth, you can always use a sieve to get rid of the chunky bits.

Do I need to cook my Peri Peri Sauce?

When I use this hot sauce recipe as a marinade, I use it as it – that is without cooking. But when I want to use it as a hot sauce and save it in the fridge for a few days, I cook it to make it last longer. To do that, pour all the contents of the blender into a pot and cook it.

Bring the blended sauce to a boil and let it simmer for about 5 minutes or so. If you added water to thin the sauce out, let it cook so it gets thicker – to the consistency you like. If it’s too thick, add a couple of tablespoons of water and then cook it. The consistency is all up to one’s liking.

Serving Options

We use this delicious peri peri sauce for so many different things:

• try it on chicken as a marinade. I marinate our chicken thighs in this sauce and barbecue them.
• try it as a hot sauce for flavouring. It makes for an amazing condiment. Try it on some baked smashed baby potatoes.
• it works amazingly as a dipping sauce. I use it for dipping my french fries. You can make it as spicy as you like by adding more habanero chili or another chili of choice.
• I love this Portuguese sauce recipe with seafood. Try it with shrimp, or white fish. Lather your white fish in it and cook it in a pan with butter.

Storing Suggestions

Allow the cooked sauce to cool down completely. Place whatever left over sauce you have into an air tight container in the fridge for up to 10 days.

Tried and Liked the Recipe?

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