A fiery and flavorful Portuguese-style chili sauce, perfect for marinating chicken, drizzling over seafood, or adding a spicy kick to any meal. Its vibrant taste comes from fresh red peppers, piri piri chilies, garlic, onion, and a tangy vinegar base.
Homemade Piri Piri Sauce
A fiery and flavorful Portuguese-style chili sauce, perfect for marinating chicken, drizzling over seafood, or adding a spicy kick to any meal. Its vibrant taste comes from fresh red peppers, piri piri chilies, garlic, onion, and a tangy vinegar base.
Ingredients
- 5 medium red piri piri chilies stems removed (adjust to taste)
- 2 large red bell peppers deseeded and roughly chopped
- 1 large red onion roughly chopped
- 6 cloves garlic peeled
- 0.5 cup white wine vinegar
- 0.25 cup olive oil
- 2 tbsp fresh lemon juice
- 1 tsp smoked paprika
- 0.5 tsp salt or to taste
- 0.5 tsp sugar optional
Instructions
- 1. Prepare the vegetables: Wash the piri piri chilies and remove the stems. Deseed and roughly chop the red bell peppers. Roughly chop the red onion and peel the garlic cloves.
- 2. Roast (optional, for depth): For a deeper flavor, you can lightly roast the bell peppers, onion, and garlic on a baking sheet at 400°F (200°C) for 15 minutes before blending. This step is optional but enhances the taste.
- 3. Blend the ingredients: Combine the piri piri chilies, chopped red bell peppers, chopped red onion, garlic cloves, white wine vinegar, olive oil, fresh lemon juice, smoked paprika, salt, and optional sugar in a blender or food processor.
- 4. Process until smooth: Blend on high speed until the mixture is as smooth as desired. If the sauce is too thick, add a tablespoon or two of water or extra vinegar until it reaches your preferred consistency.
- 5. Simmer the sauce: Pour the blended sauce into a saucepan. Bring it to a gentle simmer over medium-low heat and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly. Be careful as it may splutter.
- 6. Adjust seasoning: Taste the sauce and adjust salt, sugar, or vinegar as needed. If you prefer more heat, add a pinch of cayenne pepper.
- 7. Cool and store: Remove from heat and let the sauce cool completely before transferring it to a clean, airtight jar or bottle. Store in the refrigerator.
- 8. Serve: Enjoy your homemade Piri Piri sauce with grilled chicken, roasted vegetables, or as a vibrant dipping sauce.
Notes
Adjust the number of piri piri chilies to your preferred spice level. For a milder sauce, deseed some of the chilies. This sauce can be stored in an airtight container in the refrigerator for up to two weeks. For a smoother sauce, blend longer or strain after blending.
