Ever thought that DIY projects could be as satisfying as a big bowl of ice cream? I recently ventured into the world of creative DIY projects to spruce up my home and workspace, and let me tell you, it rocks my world like a rollercoaster ride. I mean, who knew repurposing that old ladder into a chic bookshelf could bring out the inner HGTV star in me? But oh boy, DIY-ing is seriously addictive once you get into it.
Okay, okay, I know, you’re here for the Peri Peri Sauce recipe, and I promise I’ll get to it. I can’t help it! I get excited and blur the lines between my love for cooking and my newfound adoration for DIY projects. Anyway, about that sauce—let me give you the deets on this life-altering, taste bud-popping goodness.
Ever had one of those days when you crave something spicy, tangy, and oh-so-delicious, but don’t want to deal with restaurant lines or ordering online? Enter: Nando’s Peri Peri Sauce. This homemade version is your go-to solution, folks.
Stick around, and I’ll spill the beans on how to whip up this fiery sauce at the comfort of your own kitchen. And let’s be honest, once you master this recipe, you’ll be itching to turn everything into a Peri Peri-flavored fiesta. Get ready to conquer the world, one Peri Peri dish at a time. DIY-spiced home, meet DIY-spiced kitchen! Happy cooking and DIY-ing, everyone!
- Vegetable oil – Used to sauté the onions and garlic.
- Garlic – Adds a sharp and savory flavor to the sauce.
- Red onion – A touch of sweetness and a nice bite.
- Sweet paprika – A smoky flavor and color to the sauce.
- Fire roasted peppers – Adds smokiness and a char flavor to the sauce.
- Thai red chilis – For a signature peri peri heat, adjust to your desired spiciness.
- Sherry vinegar – A tangy kick to balance out the flavors.
- Lemon juice – Adds a nice acidity and brightness.
- Lemon zest – A zingy pop of flavor.
- Brown sugar – Balances out the heat with a touch of sweetness.
- Dried oregano – Adds a nice herbiness to the sauce.
- Salt and pepper – Essential seasonings to enhance the flavors.
- Heat up a skillet with some oil over medium heat.
- Once the oil is hot, toss in the minced garlic and chopped red onion. Let them sauté for about 5 minutes or until softened.
- Add in the sweet paprika and stir everything together.
- Get out your trusty blender and add in the skillet mixture, fire-roasted peppers (if you’re using jarred peppers, make sure to discard the liquid first), Thai red chilis (adjust to your desired heat level), sherry vinegar, lemon juice, lemon zest, brown sugar, dried oregano, salt, and black pepper.
- Blend everything together until it reaches your desired consistency.
- Taste test and adjust seasonings as needed.
- Serve it up with your favorite peri peri dish or use it as a marinade for chicken, fish, or veggies.
- If you’re looking for a vegan alternative to sherry vinegar, try using rice vinegar or apple cider vinegar.
- You could also switch up the paprika and use smoked paprika for a smokier flavor.
- And remember, don’t be afraid to play around with the heat level to your liking.
Serving Suggestions for Peri Peri Sauce
Here are a few ways to enjoy this delicious peri peri sauce!
- Add a spicy kick to your chicken: Brush the sauce over grilled or roasted chicken for a flavor explosion. You could even marinate the chicken for a few hours for even more flavor.
- Get saucy with your fries: Dip your fries in this sauce for a spicy twist on a classic snack. Perfect for movie nights at home!
- Add a little heat to your veggies: Spoon the sauce over steamed vegetables like carrots, green beans, and broccoli for a quick and easy side dish.
- Make a peri peri pasta: Toss cooked pasta with the sauce for a quick and easy dinner. Add some grilled chicken or shrimp for a complete meal.
- Get creative with your sandwiches: Spread the sauce over a sandwich for a spicy kick. Try it on a grilled cheese or a classic BLT.
- Use it as a dipping sauce: Serve the sauce on the side for dipping with grilled meats, pita chips, or veggies.
- Make a peri peri salad dressing: Thin the sauce with a little olive oil and use it as a salad dressing for a delicious and spicy twist on a classic salad.
Can I make this recipe with a different kind of pepper?
Sure thing! If you’re not able to find fire-roasted peppers, you can also use jarred roasted red peppers or even bell peppers in a pinch. Just be sure to discard the liquid if you’re using jarred peppers.
Can I adjust the heat level of the sauce?
Absolutely! Feel free to add more or less chili peppers depending on your personal preference for heat.
Can I substitute the sweet paprika for something else?
If you’re looking to switch things up, you can also use smoked paprika instead of sweet. Just keep in mind that it will give the sauce a different flavor profile.
Can I make this recipe vegan?
Yes you can! Just replace the sherry vinegar with apple cider vinegar or white wine vinegar and it will be vegan. And it’ll still be delicious!
Can I reduce the amount of time for the recipe?
Sure! The recipe is designed for a total of 10 minutes but you can do the entire process in 5 minutes or less if you’re in a hurry. Just heat the oil, saute the onions, garlic and paprika for about 2 minutes or less until softened, then just blend all ingredients together and it’s ready to go!
How long does the sauce last?
If stored in an airtight container in the fridge, it’ll last up to a week. Although, let’s be honest, it’s so good, it probably won’t last that long!
Peri Peri Sauce
- 2 tablespoons high-quality extra virgin olive oil
- 4 cloves garlic, minced
- ½ medium red onion, diced
- 2 tablespoons high-quality sweet paprika
- 2 large fire roasted red peppers, chopped
- 6-7 Thai red chilis, seeded and chopped
- ¼ cup sherry vinegar
- 3 tablespoons fresh lemon juice
- Zest of 1 lemon
- 2 teaspoons light brown sugar
- 4 teaspoons dried oregano
- 1½ teaspoons sea salt
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 1 pinch of red pepper flakes (optional)
- In a large skillet, heat the olive oil over medium heat.
- Add the onion and garlic and saute for 3-4 minutes, until softened.
- Add the sweet paprika, cumin, and smoked paprika and cook for another 1-2 minutes, stirring occasionally, until fragrant.
- Add the chopped red pepper, Thai red chilis, sherry vinegar, lemon juice, lemon zest, light brown sugar, dried oregano, salt, black pepper, and red pepper flakes (if using) to the skillet. Cook for 2-3 minutes, until the mixture has thickened slightly.
- Transfer the mixture to a blender and blend until smooth and well combined.
- Taste and adjust the seasoning as necessary, adding more salt, sugar, or lemon juice as desired.
- Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.
To make the sauce spicier, leave the seeds and veins intact and add an extra chili or two.
This sauce is excellent served with grilled chicken, seafood, vegetables, or as a dipping sauce.