Peri Peri Sauce

Today’s post is going to be a quick one because I think today is the last day to get entries into Bangers and Mash’s new challenge The Spice Trail.  Vanesther chose chillies for this month’s theme and so I give you a recipe with a whole 20 hot chillies in it.  This is not for the faint hearted but if you are a chilli fan then you have to try this.  Peri Peri sauce or (Piri Piri sauce) was brought to South Africa by the Portuguese and has since been popularised in the UK by Nando’s.  It makes a great marinade for roast chicken and another very popular dish in South Africa is Peri Peri chicken livers.  I have used the very hot Scotch Bonnet chillies because they are readily available here in the UK but if you can get African Bird’s Eye chillies then even better.

Peri peri sauce1

Peri Peri Sauce

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 500ml

Peri Peri Sauce


  • 200g Scotch Bonnet chillies, deseeded
  • 1 head of garlic (about 12 cloves), peeled
  • 250ml sunflower oil
  • 80ml white wine vinegar
  • Juice of 2 lemons
  • 2 tsp salt
  • 2 tsp sugar
  • 2 tblsp paprika
  • 250ml water
  • 25ml cornflour


  1. Place all ingredients except for the water and cornflour into a mini blender and pulse together until well combined.
  2. Pass this mixture through a sieve and into a pan.
  3. Bring to the boil.
  4. Mix the cornflour and a small amount of the water to a thick paste.
  5. Add this paste and the remaining water to the chilli mixture and continue to stir until your sauce has thickened.
  6. Remove from the heat and cool completely.
  7. Place your sauce into a sterilised bottle and store in the refrigerator.


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10 thoughts on “Peri Peri Sauce

  1. Under The Blue Gum Tree

    I really like the look of your sauce. I’ve tried making peri-peri before but it’s never been great – I like the consistency of yours and the colour is beautiful! I might try a slightly less chillified version for marinating chicken breasts for the braai. Absolutely love the presentation too and that label! Too cute 😉

    1. Angela DarrochAngela Darroch Post author

      There are so many variations of peri peri sauce but eventually you will find one that seems right for you. This one is really hot but it might still work with a few less chillies.

  2. anna @ annamayeveryday

    I adore peri peri chicken livers, first time I ever had them was in South Africa, just delicious! I’ve tried making them but they are never quite right – I will try your recipe! Love the bottle and the label too!

    1. Angela DarrochAngela Darroch Post author

      I made peri peri chicken livers last night using the sauce, a dash of brandy and some crème fraiche with onions and garlic. It is such a delicious way of eating livers. Thanks for the visit and the lovely comment.

  3. Choclette

    Love chilli sauce and I love the colour of yours. Your presentation is beautiful as always. I still haven’t found a better one than my own, but I am prepared to give yours a try 😉

    I usually make it on an industrial scale, but sadly, our chillies didn’t come to much this year and our stock of sauce is getting perilously low.

    1. Angela DarrochAngela Darroch Post author

      The chillies that I grow never seem to have enough heat in them for me and a peri peri sauce needs a lot of heat. We could do a chilli sauce swap because I’m sure yours is fab 🙂

  4. Pingback: Peri Peri Sauce | IMG Recipes| Share Your Favorite Recipes, Cooking Tips & Food Images

  5. Evelyn Howie

    Have just made your Peri Peri Sauce and used to do Chilli Beef and Egg fried rice. ABSOLUTELY YUMMY. Eat your heart out Nandos

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