Peri-Peri Sauce aka Homemade Nandos!
Ingredients
- 20dried peri-peri chillies reduce to 10 for a mild sauce
- 2roasted red peppers from a jar in vinegar or oil
- 2red onions peeled and thickly sliced
- 4 clovesgarlic peeled
- 2 largelemons zest and juice of both
- 120 mlcider vinegar
- 2 tspsmoked paprika
- 1 tbspdried oregano
- 2 tspsea salt
- 1 tbspsoft brown sugar
- 1 tspcracked black pepper
- 2dried bay leaves
- ½ tspground allspice
- 120 mlolive oil
Directions
- 1
The day before you want to start, wash the dried red chillies then place in a medium bowl. Cover with just boiled water then cover with clingfilm. Allow to sit for 12-24 hours to rehydrate and soften.
- 2
Start by charring the onion slices and garlic cloves in a grill pan on high heat. Turn them regularly until the onion has softened and has some good char marks on it - the garlic will take less time. Place in a food process with the blades on or in a blender jug.
- 3
Drain the chillies and red peppers then add to the food processor/blender followed by all the remaining ingredients apart from the oil. Blitz to mix until you have a smooth paste, which may take a couple of minutes and some scraping down.
- 4
Add the contents of the food processor/blender into a medium saucepan and over medium heat, reduce the sauce by a third. Stir frequently to prevent catching and stand back so you don't inhale the vinegary chilli fumes!
- 5
Allow the thickened sauce to cool down whilst you clean out the food processor/blender and scrape it back in. With the motor running, trickle the oil in in a thin and steady stream (like when making pesto or mayo). Once emulsified (thick and glossy with no separated oil) and fully cooled, you can use the sauce straight away.
- 6
It will keep for 48 hours in the fridge or you can freeze it in portions. I like to coat some meat or fish with it before freezing so I have a fast to make dinner stored away for another day!
Peri-Peri Sauce aka Homemade Nandos!
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Based on 61 ratings
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About this Recipe
Craving that iconic hot and spicy flavor of your favorite flame-grilled chicken, but want to make it at home? This homemade Peri-Peri Sauce delivers the authentic, bold taste you love, bringing the spirit of Nandos right to your kitchen. Get ready to elevate your meals with a sauce that's bursting with vibrant flavor.
What makes this Peri-Peri Sauce truly stand out is its incredible depth and versatility. Unlike generic hot sauces, this recipe captures the distinct smoky, tangy, and spicy profile that makes peri-peri so addictive. By combining dried peri-peri chillies with roasted red peppers, garlic, and a host of aromatic spices, you achieve a complex flavor that's perfect for marinading or as a zesty condiment.
Expect a sauce that's wonderfully aromatic and intensely flavorful, with a kick that you can tailor to your preference. The balance of bright lemon zest and juice, savory smoked paprika, and earthy oregano creates a robust backdrop for the fiery chillies. It's a taste experience that's both invigorating and deeply satisfying, transforming simple chicken or fish into an extraordinary meal. You'll find it hits that sweet spot of spicy, smoky, and tangy.
Customization & Variations
You can easily adjust the heat level to suit your palate by reducing the amount of dried peri-peri chillies—go for 10 for a milder sauce, or stick with 20 for a truly fiery experience. This versatile sauce isn't just for chicken; it works beautifully as a marinade for shrimp, firm tofu, or even brushed onto grilled vegetables. For a quick and creamy twist, stir a spoonful into your favorite mayonnaise to create your very own homemade Perinaise.
This hot and spicy sauce is perfect for weeknight dinners or a weekend barbecue, adding a vibrant punch to any dish. Serve it generously as a marinade for grilled chicken or fish, or as a dipping sauce to brighten up any plate.