Peri Peri Sauce
Fiery and citrusy, this African-Portuguese inspired sauce combines dried chilies, grilled red peppers, and bold spices. It’s perfect as a marinade or spicy finishing sauce.
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Ingredients
10 dried peri peri chilies
2 large red peppers
1 medium onion, quartered
4 cloves garlic, minced
1 tablespoon light brown sugar
2 teaspoons smoked paprika
2 teaspoons dried oregano
2 tablespoons lemon zest
1/2 cup lemon juice
1/4 cup cider vinegar
1 teaspoon kosher salt
2 bay leaves
1/2 teaspoon ground allspice
1/2 cup olive oil
Instructions
- Soften dried chilies in boiling water for 30 minutes.
- Grill red peppers and onions until charred. Peel and set aside.
- Blend softened chilies, grilled veggies, garlic, sugar, spices, lemon zest and juice, vinegar, and salt until smooth.
- Simmer the blended mixture with bay leaves and allspice for 20–25 minutes.
- Remove bay leaves, return to blender, and stream in olive oil until thickened.
Serving Suggestions
- Use as a marinade for grilled chicken thighs or drumsticks.
- Serve over grilled chicken breasts for a fiery finish.
- Mix into mayo for a spicy sandwich spread.
Recipe Details
- Prep Time: 30 minutes (plus 20 mins cook)
- Marinating Time: N/A
- Yield: ~1.5 cups (marinates 3–4 pounds of chicken)
Pro Tips
- For a milder version, reduce the number of chilies or substitute with fresno peppers.
- This sauce freezes well — make a double batch!
