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
½ cup lemon juice
¼ cup cider vinegar
1 teaspoon kosher salt
2 bay leaves
½ teaspoon ground allspice
½ cup olive oil
Instructions
1. Soften dried chilies in boiling water for 30 minutes.
2. Grill red peppers and onions until charred. Peel and set aside.
3. Blend softened chilies, grilled veggies, garlic, sugar, spices, lemon zest and juice, vinegar, and salt until smooth.
4. Simmer the blended mixture with bay leaves and allspice for 20–25 minutes.
5. Remove bay leaves, return to blender, and stream in olive oil until thickened.
Serving Suggestions
1. Use as a marinade for grilled chicken thighs or drumsticks.
2. Serve over grilled chicken breasts for a fiery finish.
3. Mix into mayo for a spicy sandwich spread.
Recipe Details
1. Prep Time: 30 minutes (plus 20 mins cook)
2. Marinating Time: N/A
3. Yield: ~1.5 cups (marinates 3–4 pounds of chicken)
Pro Tips
1. For a milder version, reduce the number of chilies or substitute with fresno peppers.
2. This sauce freezes well — make a double batch!
