Description
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.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce or Marinade
- Method: Blending
- Cuisine: Portuguese-African
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1g
- Sodium: 390mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
