Peri Peri Sauce

If you love a spicy condiment like sriracha or harissa paste, you’re going to love zingy peri peri sauce. Growing up in Southern Africa, I was familiar with peri peri because of Nando’s, the famous chicken chain that spread the popularity of Mozambique’s peri-peri across the region (as well as parts of Asia, the UK, and beyond). But it became a more integral part of my life when I met my Mozambican husband.

In Mozambique, there are few dishes that one wouldn’t add peri peri (or piri piri, as it’s called there) to, and there’s always a jar of it on the table. Made from the African bird’s eye chiles that grow abundantly in the region, it’s a kitchen staple and is used as both a marinade (like for a whole grilled spatchcock chicken) or as a sauce that you can simply spoon over some fish cooked on a stovetop. 

• It’s full of brightness and flavor. You only need a little to lift any dish.
• It’s no-cook! And because this recipe relies on a blender or food processor, it comes together in minutes.
• It’s super versatile. You can cook with it, use it as a marinade, or enjoy as ready to eat sauce.

In previous years, jars of peri peri in concentrated form, made from chiles grown in my mother-in-law’s garden, traveled across borders and airport checks to make it to our kitchen table. However, when I learned how easy it was to make, this felt silly and we started to make our own fresh batches at home every few weeks. Traditionally, a paste of chiles, garlic and onion is first mashed up in a pestle and mortar, but we’ve been making it in a blender and it couldn’t be easier. 

This recipe is the traditional peri-peri recipe with the essentials. I’ve worked out these amounts according to what my ideal peri peri sauce would taste and feel like. However, there are no strict rules about amounts when it comes to adding the oil and acid. People also tend to customize it and add ginger, spices, or different types of chiles (including green chiles). You should make it according to your taste preference (whether you like it more acidic or with a stronger chile flavor), or to the consistency you like (more thick or more runny). A warning that this sauce is all about the chiles, and it’s hot. 

• Red African or Thai bird’s eye chiles: These are the star of the sauce and where much of the flavor will come from. But really, you can use whatever chiles you love in terms of heat and flavor.
• Onion: Onion works as a foundation for the sauce, adding an earthy body and liquid with which to carry the pungent chiles. 
• Garlic: You don’t use much garlic, but its presence is really important. It adds to the depth of the flavor and makes you keep going back for more. 
• Olive oil: This is what makes peri peri a sauce, while acting as a preserving liquid. 
• Vinegar: Brings everything together in the end and, along with the lemon juice, mellows out the heat. You want it to add acid without overpowering the flavor, so it’s best to use a neutral tasting vinegar and avoid balsamic. 

1. Prepare the vegetables. Wash and trim the stems off the chiles. Peel and coarsely chop the garlic and onion. 
2. Blend or process the sauce. Place your chiles, garlic, and onion in your blender or food processor and whiz them up into a paste. 
3. Season and combine with the liquids. Add your paste to a jar, season with salt, and then add in the vinegar and oil. Shake everything together until well combined. 

While the recipe calls for red African bird’s eye or Thai chiles, you can make this with whatever type of fresh chiles you find. If you can’t handle a lot of heat, opt for using chiles that are less spicy, or (while this is veering away from the traditional) even mix in a little bit of red pepper to tone it down. 

Sealed in an airtight jar, the sauce will keep for about two weeks in the refrigerator.

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