I have always loved the bold, fiery flavor of peri peri sauce, and this homemade version has become my go-to whenever I want that classic taste at home. I started making it to cut back on eating out, and I quickly realized how easy and satisfying it is to prepare myself. I like that this sauce is smoky, tangy, and spicy, with just enough thickness to cling beautifully to chicken, seafood, vegetables, or rice.
Why You’ll Love This Recipe
I love this recipe because it comes together in minutes and delivers intense flavor with simple ingredients. I can easily control the spice level depending on how many chilies I use. The smoked paprika adds a deep, flame-grilled character, while the lemon and vinegar keep everything bright and balanced. I also like that it works as both a marinade and a sauce, making it incredibly versatile.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
½ cup olive oil
3–8 Thai red chilies, depending on spice preference
1 medium red bell pepper
½ small onion
9 cloves garlic (about 3 tablespoons)
1 lemon, zested and juiced
1–2 tablespoons white vinegar
2 teaspoons smoked paprika
1 tablespoon dried oregano
1 tablespoon coarse kosher salt
Directions
I add all the ingredients to a food processor or blender. I blend everything for about 30 to 60 seconds, stopping once the sauce reaches my preferred texture. I usually leave it slightly chunky because I like how the bits caramelize during cooking.
After blending, I taste the sauce and adjust the heat if needed by adding more chilies. Once I am happy with the flavor, I transfer the sauce to a jar or airtight container and refrigerate it until I am ready to use it.
Servings And Timing
This recipe makes enough sauce for about 6 servings, which is perfect for marinating six large chicken legs. I spend about 5 minutes preparing the sauce, with no cooking time required. When I use it as a marinade, I allow the food to marinate for at least 4 hours, though I prefer letting it sit overnight for deeper flavor.
Variations
I sometimes use fewer chilies and add extra bell pepper when I want a milder sauce. When I am craving more heat, I increase the chilies or leave the seeds intact. I have also swapped white vinegar for apple cider vinegar, which adds a slightly sweeter tang. Occasionally, I add a pinch of dried rosemary along with the oregano for a more herbal note.
Storage/Reheating
I store the peri peri sauce in a sealed container in the refrigerator, where it stays fresh for up to one week. Since it is a raw blended sauce, I do not reheat it on its own. When used for cooking or marinating, it heats naturally during the cooking process without losing flavor.
FAQs
Can I make this peri peri sauce ahead of time?
I often make it a day or two in advance, and I find the flavor improves as it sits in the fridge.
How spicy is this sauce?
The spice level depends entirely on how many chilies I use. With three chilies it is moderately spicy, and with eight it becomes very hot.
Can I freeze peri peri sauce?
I freeze it in small portions, and it holds up well. I thaw it overnight in the refrigerator before using.
What foods work best with this sauce?
I like using it on chicken, seafood, roasted vegetables, and even stirred into rice or grain bowls.
Can I adjust the thickness of the sauce?
If I want a thinner sauce, I blend in a little extra olive oil or lemon juice until it reaches the consistency I like.
Conclusion
This homemade peri peri sauce has become a staple in my kitchen because it is quick, customizable, and packed with bold flavor. I enjoy knowing exactly what goes into it, and I love being able to tailor the heat and texture to my taste. Whether I use it as a marinade or a finishing sauce, it always delivers that spicy, smoky kick I crave.
This homemade Nando’s-style peri peri sauce is bold, spicy, and smoky with a perfect balance of heat and acidity. It’s a quick, customizable condiment or marinade that pairs beautifully with chicken, seafood, veggies, and rice.
Ingredients
½ cup olive oil
3–8 Thai red chilies (adjust to taste)
1 medium red bell pepper
½ small onion
9 cloves garlic (about 3 tablespoons)
1 lemon, zested and juiced
1–2 tablespoons white vinegar
2 teaspoons smoked paprika
1 tablespoon dried oregano
1 tablespoon coarse kosher salt
Instructions
Add all ingredients to a food processor or blender.
Blend for 30–60 seconds until desired texture is reached (smooth or slightly chunky).
Taste and adjust heat by adding more chilies if needed.
Transfer sauce to a jar or airtight container and refrigerate until ready to use.
Use as a marinade or sauce for chicken, seafood, vegetables, or grains.
Notes
Use fewer chilies and more bell pepper for a milder sauce.
Swap white vinegar with apple cider vinegar for a sweeter tang.
Add dried rosemary along with oregano for an herbal twist.
Thin with more olive oil or lemon juice if desired.
Let sauce sit for a few hours for deeper flavor before use.
