Peri Peri Sauce (Mozambican-Portuguese Chili Sauce)

By @saucesanddips | Fiery Sauce with African Roots and Portuguese Soul

Peri Peri Sauce (also spelled Piri Piri or Pili Pili) is a bold, spicy, and tangy sauce made from bird’s eye chilies, garlic, lemon, and vinegar. Originating in Mozambique and Angola, it became globally popular through Portuguese influence. It’s perfect for marinating chicken, dipping, or grilling.

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Sauces and Dips

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Peri Peri Sauce (Mozambican-Portuguese Chili Sauce)

Peri Peri Sauce (also spelled Piri Piri or Pili Pili) is a bold, spicy, and tangy sauce made from bird’s eye chilies, garlic, lemon, and vinegar. Originating in Mozambique and…

TypeSauces

CuisineMozambican-Portuguese-inspired

Ingredients

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• 6–8 bird’s eye chilies (or red Thai chilies), chopped
• 4 garlic cloves
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 2 tablespoons white vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• Optional: 1 small red bell pepper (for sweetness)

Instructions

1. Blend the BaseAdd chilies, garlic, lemon juice, vinegar, and bell pepper (if using) to a blender. Blend until smooth.
2. EmulsifyWith the motor running, slowly stream in olive oil to create a thick, fiery emulsion.
3. Season and StoreAdd paprika and salt. Taste and adjust seasoning. Store in a glass jar for up to 2 weeks refrigerated.

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Serving Ideas

• Use as a marinade for chicken or shrimp
• Drizzle over grilled meats or vegetables
• Add to sandwiches, wraps, or burgers for a spicy kick

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Tips from @saucesanddips

• The more chilies, the hotter the sauce—adjust to taste
• For a smokier flavor, roast the chilies and garlic first
• Pairs especially well with citrus-forward sides and charred dishes

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