This homemade Peri Peri Sauce is bold, spicy, and full of bright flavor. Roasted or fresh peppers, garlic, lemon juice and warm smoked paprika combine into a smooth, versatile sauce that’s ideal for chicken, seafood, roasted vegetables, sandwiches, and marinades.
Making peri peri at home lets you control the heat and use fresh ingredients. I keep a jar in the fridge for quick weeknight meals or weekend barbecues — it livens up grilled chicken, shrimp, roasted veg, and even simple fries. Once you try a homemade batch, you’ll notice the difference in flavor and freshness compared with store-bought versions.
Why You’ll Love This Recipe
- Keeps well in the fridge for several days
- Ready in about 10 minutes
- Easily adjust the spice level
- Made with simple, pantry-friendly ingredients
- Works as a marinade, finishing sauce, or dip
Recipe Overview
Key Ingredients
These simple ingredients make a vibrant, well-balanced peri peri. See the recipe card below for exact measurements.
- Red bell pepper – adds sweetness and body
- Thai red chilies (African bird’s eye) – the classic fiery element; sub serrano or cayenne if needed
- Garlic cloves – fresh for the best aroma and bite
- Red onion – a small chopped onion adds brightness (yellow works in a pinch)
- Seasonings – smoked paprika, dried oregano, salt and black pepper
- Fresh cilantro – chopped (or flat-leaf parsley if you prefer)
- Olive oil – extra virgin for richness; avocado oil as a neutral alternative
- White wine vinegar – brings clean acidity; apple cider or red wine vinegar also work
- Lemon – freshly squeezed for lively zing
How to Make Peri Peri Sauce
Follow these simple steps for a smooth, flavorful sauce:
Add ingredients to a blender or food processor: Combine 1 small red bell pepper, 4–8 Thai red chilies (depending on heat preference), 6 garlic cloves, 1 small red onion (roughly chopped), 2 teaspoons smoked paprika, 1/3 cup chopped fresh cilantro, 1 tablespoon dried oregano (or fresh), 1/2 cup olive oil, 1 tablespoon white wine vinegar, juice of 1 lemon, and salt and black pepper to taste.
Blend: Process on high until the mixture is smooth and uniform, about 1–2 minutes. Scrape the sides as needed for a silky texture.
Adjust the seasoning: Taste and add more salt, lemon, or vinegar if desired. Pulse a few times after adjustments.
Store: Transfer to a clean jar and refrigerate. The sauce stays fresh for up to one week in the fridge.
Variations & Tips
- Brush on grilled meat or vegetables during the last few minutes to get char without burning the sauce.
- Use only 4 chilies for milder heat, or increase for a hotter sauce.
- Chill overnight so the flavors meld — the sauce tastes even better the next day.
- Thin with extra lemon juice or a splash of water if you want a pourable marinade.
- Double the batch and freeze portions in small jars or ice cube trays for up to three months.
- Stir a spoonful into Greek yogurt or mayo for a quick spicy-creamy dip.
Common Questions
This version is inspired by Mozambican and Portuguese peri peri traditions. It captures the bold, fiery character while using accessible ingredients.
Yes. Rehydrate dried African bird’s eye or arbol chilies in hot water for 20 minutes, drain, and blend. Dried chilies give a deeper, slightly smokier flavor.
Traditional recipes use African bird’s eye chilies. You can also use Thai chilies, Fresno, or other red chili peppers depending on availability and heat preference.
It can be, but the heat level is adjustable by changing the type and number of chilies used.
Storage Tips
- Refrigerator: Keep in an airtight jar for up to 7 days. Press plastic wrap onto the surface before sealing to slow color fading.
- Freezer: Freeze in small containers or ice cube trays for easy portions; it keeps up to 3 months. Thaw in the fridge overnight and stir or briefly re-blend if the oil separates.
How to Use Peri Peri Sauce
This sauce is highly versatile. Try it as:
- A dipping sauce for fries, potatoes or veggies
- A brush-on glaze for grilled or baked chicken
- A spicy topping for shrimp, fish or roasted vegetables
- An extra-flavor boost in rice or grain bowls
- A spread for sandwiches and wraps
More Homemade Sauces
- How To Make Homemade Buffalo Sauce
- Honey Mustard Dipping Sauce
- Homemade Big Mac Sauce
- In-N-Out Sauce
- Homemade BBQ Sauce Recipe
- Homemade Tartar Sauce Recipe
- Lebanese Garlic Sauce
- Homemade Pizza Sauce
Thank you for reading and for cooking along. If you try this recipe, share your experience and any tweaks you made — I’d love to hear how it turned out.
Homemade Peri Peri Sauce Recipe
Ingredients
- 1 small red bell pepper
- 4–8 Thai red chilies (African Bird’s Eye)
- 6 garlic cloves
- 1 small red onion, chopped
- 2 teaspoons smoked paprika
- 1/3 cup fresh cilantro, chopped
- 1 tablespoon dried oregano (or fresh)
- 1/2 cup olive oil
- 1 tablespoon white wine vinegar
- Juice of 1 lemon
- Salt and black pepper to taste
Instructions
- Place all ingredients in a blender or food processor and pulse to combine.
- Blend on high until smooth, about 1–2 minutes, scraping the sides as needed.
- Taste and adjust salt, lemon juice or vinegar as desired.
- Transfer to a jar and refrigerate for up to one week. Stir before using if oil separates.
Notes
- Makes about 1 ¾ cups. Serving size: 2 tablespoons.
- Blend until very smooth for the best texture and taste.
- Flavors deepen after resting; chilling overnight improves the profile.
- Store in an airtight glass jar in the fridge up to 1 week. Stir before each use.
- Freeze in portions or ice cube trays for up to 3 months. Thaw overnight in the fridge.
- Oil separation is normal — stir or re-blend to recombine.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.