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.
Ingredients (Makes about 1 cup)
- 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 Base
Add chilies, garlic, lemon juice, vinegar, and bell pepper (if using) to a blender. Blend until smooth.
2. Emulsify
With the motor running, slowly stream in olive oil to create a thick, fiery emulsion.
3. Season and Store
Add paprika and salt. Taste and adjust seasoning. Store in a glass jar for up to 2 weeks refrigerated.
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
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
Tag your recreations with #saucesanddips and follow @saucesanddips for more authentic sauces and dips from around the world.
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