Peri-Peri Sauce Recipe
If there is any one thing that has propelled the Nando’s brand into the big time, it is their Peri-Peri Sauce. This is a spicy, fiery sauce that goes great with chicken and pretty much everything else on their menu. There is no single Peri Peri sauce, but rather a selection of them with different flavors. However, the base of all these flavors is pretty much the same. This is essentially the original Peri Peri Sauce, but with a few additions.
And lucky for you, that original recipe is fairly easy to replicate. In fact, we have it for you right here. This sauce is heavy on calories, but the use of olive oil as a base means they are good calories. We won’t go as far as saying this sauce is healthy, but it certainly beats the sugar-loaded BBQ and tomato sauces more commonly slathered on chicken.
Original Peri-Peri Sauce Recipe
This is a complex sauce and making it involves more than throwing a few simple ingredients together. If you want something simpler, then skip this and checkout our Garlic Peri-Peri Sauce Recipe below.
If you want something that is as close to the real thing as you’re likely to get, then read on. This recipe can be tweaked to taste. If you like a bit more heat, add more chilis. If you don’t have some of the ingredients, there are alternatives that can be used instead. We have mentioned these below.
- 4 red bell peppers
- 2 large red onions
- 8 cloves of garlic
- 1 1/2 cup of lemon juice
- 1 cup of red wine vinegar (or apple cider vinegar)
- 1 cup of extra virgin olive oil (virgin olive oil or vegetable oil can also be used)
- 3 lemons
- 20 small red Thai chilis (more can be added for extra heat)
- 3 teaspoons of paprika (or smoked paprika)
- 3 teaspoons of oregano
- 3 teaspoons of kosher salt
- 2 teaspoons of black pepper
- 4 bay leaves
1. Pop the peppers under the grill or directly on the flame of the hob. You want to roast them until the skin is chargrilled. However, you don’t need to cook them, you just want to add that grilled flavor.
Once they are grilled, chop them up with the onions, the chilli peppers and the garlic. Zest two of the lemons.
2. Add the onions, garlic and peppers to a food processor. Throw in the chilli peppers, red wine vinegar, lemon zest, paprika, oregano, salt and pepper. Blitz until smooth.
3. Pour the sauce in a pan, add the bay leaves and simmer for half an hour. Keep the heat down and be careful not to overcook.
4. Let the sauce cool. Remove the bay leaves and then transfer back to the food processor.
5. Zest the the final lemon and add this to the mixture along with the olive oil, the remaining red wine vinegar and the remaining lemon juice. Blitz until smooth. You may need to add the olive oil slowly to work it into the mixture better, just dribble it in while the processor is active.
And there you have it. This sauce is best as a marinade. Just smother it over the chicken, leave it overnight and then cook.
Simple Garlic Peri-Peri Sauce Recipe
This is a slight twist on the original. It’s easier to make, with no cooking involved. It is also heavier on the garlic. As a result, it goes great with chicken and is the ultimate base for many sauces.
- 32 tablespoons of olive oil (you can also use vegetable oil).
- 10 tablespoons of garlic powder
- The juice of 6 lemons.
- 4 tablespoons of paprika
- 2 tablespoons of cayenne pepper
- 2 tablespoons of apple cider vinegar
- 12 to 50 chill peppers (depending on how hot you want it)
- 2 tablespoon of freshly chopped parsley
- 2 tablespoon of freshly chopped coriander
This will make a substantial batch of the sauce. Not quite enough for one standard bottle of Nando’s Peri-Peri Sauce, but close.
The fact that it contains oil and vinegar, as well as the use of dried ingredients, means it can keep for several weeks. Just pop it into the fridge to prolong its life.