Make this spicy, garlicky, and tangy Nandos copycat Peri Peri Sauce (Piri Piri Sauce) at home using simple ingredients in under 30 minutes. It's vegan and gluten-free too.
20gramsAfrican red chiliesUse any other spicy variety if these are not available
10-12whole garlic cloves
1tablespoonsmoked paprika
½teaspoonblack pepper powder
¼cupwhite vinegar
2teaspoonsregular salt
¼cuplight olive oil
1tablespoondried oregano
1teaspoonlemon zest
1tablespoonlemon juice
Instructions
Add all the ingredients to a blender and blend to make a smooth puree.
Transfer the puree to a non-stick pan.
Cook for 15-20 minutes on medium-low heat. Keep stirring at regular intervals to avoid the sauce from sticking to the pan and getting burned at the bottom. Remove the pan from the heat and let the sauce cool down. Piri Piri Sauce is ready. Store it in a clean glass jar and use it as required.
Use any other hot chili, if African bird's eye chili is not available.Reduce the amount of chili if you like milder sauce and increase if you like it hot. The best is to go with fewer chilies first and then taste the sauce. Then keep adding more after each tasting.Increase the quantity of red bell pepper if you like mild sauce. You can also use roasted red bell peppers for a smoky flavor.Use fresh chilies and chop them only when you are ready to make the sauce otherwise the sauce can turn bitter.If the sauce is too thick for your liking, you can thin it down with some olive oil or water.This recipe makes approx 1 cup of sauce. It can be easily halved, doubled, or tripled.To add a smoky flavor to the sauce, you can also roast the peppers in a broiler or gas grill, remove the charred skin and seeds, and then use them.