If you love Peri-Peri sauce but prefer to control the heat, this recipe is for you. You can make it as fiery or as gentle as you like by adjusting the number of chillies or removing the seeds. My version is mild, beautifully balanced, and full of flavour from red peppers, garlic, and smoked paprika. It’s ideal as a marinade, dipping sauce, or to drizzle over grilled chicken, prawns, or roasted vegetables.
FAQs About Peri-Peri Sauce
Can I make this Peri-Peri sauce spicier?
Yes, include the seeds of the birds eye chillies or add extra fresh or dried chilli to increase the heat.
What chillies are best for Peri-Peri sauce?
Traditionally, African bird’s eye chillies are used, but you can substitute with Thai or red cayenne chillies depending on availability.
How long does homemade Peri-Peri sauce last?
Keep in the fridge for up to three to five weeks. Properly canned, it can last up to a year.
Can I use vinegar other than red wine vinegar?
Yes, white wine vinegar or apple cider vinegar also work well, but they may slightly alter the flavour.
Serving Suggestions for Peri-Peri Sauce
- Use as a marinade for chicken, prawns, or tofu.
- Drizzle over roast vegetables or grain bowls.
- Mix with mayonnaise or yoghurt for a creamy dipping sauce.
- Brush over meat or fish just before grilling.
My best peri peri prawns recipe
To cook the sauce:
- 2 red bell peppers about 400 grams, de-seeded and roughly chopped
- 6 birds eye chillies roughly chopped (remove seeds for mild heat)
- 4 long red chillies roughly chopped (include seeds for more spice or omit for mild)
- 1 red onion peeled and roughly chopped
- 5 cloves garlic peeled and roughly chopped
- Juice of 1 lemon
- ¼ cup 60 ml red wine vinegar
- 1½ tsp smoked paprika
- 1½ tsp dried oregano
- 2 tsp sea salt
- 1 tsp black pepper
- 2 tsp brown sugar
- 2 bay leaves
To finish the sauce:
- ½ cup 125 ml red wine vinegar
- Juice of ½ lemon
- ¾ cup 120 ml extra virgin olive oil
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Place all the sauce ingredients (except bay leaves) in a food processor and blend until smooth.
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Pour the mixture into a medium saucepan, add the bay leaves, and simmer gently for about 45 minutes, stirring occasionally.
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Remove the bay leaves and add the extra vinegar, lemon juice, and olive oil.
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Blend again with an immersion blender until smooth.
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Pour the finished sauce into sterilised jars or bottles.
Storage Instructions
- Refrigeration: Store the cooled sauce in sterilised glass jars or bottles and keep it in the fridge for up to 3 – 4 weeks.
- Freezing: The sauce freezes well. Portion into small containers and freeze for up to 6 months. Thaw in the fridge before using.
- Canning (for long-term storage):
- Sterilise jars and lids in boiling water for at least 10 minutes.
- Pour hot sauce into the jars, leaving about 1 cm of headspace.
- Wipe rims clean, seal with lids, and process in a boiling water bath for 20–25 minutes.
- Remove, cool, and store in a cool, dark cupboard for up to 12 months. Once opened, refrigerate.
More Sauces and Condiment Recipes
Find a few more of my delicious sauces and condiment recipes.
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