15-Minute Peri Peri Sauce Recipe (Nando’s Style!)
A tangy, spicy, and smoky homemade peri peri sauce that’s ready in just 15 minutes! Made with fresh ingredients like red bell peppers, garlic, chili peppers, and coconut milk, this dairy-free and egg-free recipe is an easy way to recreate the famous Nando’s experience at home.
This thick and flavorful sauce is incredibly versatile. Adjust the spice level to your taste and use it as a dip, marinade, or drizzle for veggies and proteins. The best part? You just need a blender and a few simple steps!
Ezoic
Closeup of a black spoon with slightly chunky orange sauce
Origins of Peri Peri Sauce
The origins of peri peri sauce date back to Africa in the 15th century, heavily influenced by Portuguese settlers. While its birthplace is still debated—some say Mozambique, others Angola—there’s no debate about how delicious it is.
Peri peri, also called piri piri or pili pili, refers to the fiery peppers traditionally used to make the sauce. Bird’s eye chilies are the most authentic, but you can also use other red chili peppers for a similar kick.
Ezoic
How to Use Peri Peri Sauce
This sauce is a game-changer in the kitchen. Here are some creative ways to use it:
Marinade: Perfect for tofu, chicken, or vegetables.
Dip: Great with fries, roasted potatoes, or breadsticks.
Sandwich Spread: Swap out mayo for a spicy twist.
Salad Dressing: Stir into your favorite salad for an extra kick.
Pizza Sauce: Use it instead of traditional tomato sauce for a spicy base.
Coleslaw Upgrade: Add a spoonful to coleslaw for a bold flavor.
If you skip the coconut milk, this sauce also works as a fantastic marinade without cooking it down.
Ezoic
Thick orange sauce in a jar
How Hot Is It?
The spice level depends on the type and quantity of chili peppers you use. For a medium level of heat, start with one large cayenne chili or six bird’s eye chilies. Taste and adjust the spice before adding the coconut milk. If you prefer a mild version, use fewer chilies. Remember, it’s always easier to add more heat later than to reduce it!
Ingredients and Substitutions
This recipe is simple but relies on the right combination of ingredients for the best results. Here’s what you’ll need:
Ezoic
Red Chili Pepper: Use bird’s eye chilies for authentic heat or cayenne for a milder option.
Red Bell Pepper: Adds sweetness and body to the sauce. Avoid green or yellow peppers, as they’ll change the flavor.
Garlic: Essential for depth. Crush the cloves for a smoother sauce.
Smoked Paprika: Don’t skip this! It’s crucial for the smoky flavor. If available, use pimentón de la Vera picante.
Lemon Juice: Fresh is best for brightness and acidity.
Balsamic & Red Wine Vinegar: Adds complexity and tang.
Coconut Milk: Gives the sauce a creamy texture. You can substitute with water and stir in sour cream or yogurt later.
Olive Oil: Helps emulsify the sauce for a silky consistency.
How to Make Peri Peri Sauce
Making this sauce is incredibly easy and requires minimal effort.
Blend the Ingredients: Add everything except the olive oil and coconut milk to a blender or food processor. Blend until mostly smooth.
Emulsify: While the motor is running, slowly drizzle in the olive oil until the sauce thickens slightly and turns a bright orange-red.
Cook the Sauce: Transfer to a pot, stir in the coconut milk, and cook over medium heat for 10 minutes until it thickens to your desired consistency.
Adjust & Serve: Taste and adjust the seasoning. Enjoy warm or store for later use.
Recipe Tips and Tricks
Start Mild, Then Add Heat: Always taste and adjust the spice level gradually.
Consistency Control: Cook longer for a thicker sauce or less for a runnier version.
Storage: Keep leftovers in an airtight container in the fridge for up to a week.
Use Fresh Ingredients: This makes a huge difference in flavor!
Recipe Card: Peri Peri Sauce
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ezoic
Ingredients
1 red chili pepper (or 6 bird’s eye chilies)
1 large red bell pepper, seeded and chopped (250g)
4 garlic cloves, crushed
2 tablespoons lemon juice
1½ tablespoons smoked paprika
1½ tablespoons balsamic vinegar
1½ tablespoons red wine vinegar
½ teaspoon ground black pepper
½ teaspoon salt
3 tablespoons olive oil
1 cup full-fat coconut milk (240ml)
Instructions
Add all ingredients except olive oil and coconut milk to a blender. Blend until smooth.
Slowly drizzle in the olive oil while blending until emulsified.
Transfer to a pot, stir in the coconut milk, and cook over medium heat for 10 minutes until thickened.
Ezoic
Taste and adjust seasoning. Serve warm or store in the fridge.
The Big Mistake of Cooking Rice with Only Water: Discover the Secret to Perfect Rice
Apple Fritter Bread
How To Make 7 Layer Punch Bowl Dessert
Goodbye to the smell and lime. How to descale your washing machine
Hawaiian Chicken Sheet Pan
7 Reasons to Rub Aloe Vera on Your Face and Skin: Unlocking Aloe Vera’s Benefits for Skin Health
