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!

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.

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.

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:

• 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.

1. Blend the Ingredients: Add everything except the olive oil and coconut milk to a blender or food processor. Blend until mostly smooth.
2. Emulsify: While the motor is running, slowly drizzle in the olive oil until the sauce thickens slightly and turns a bright orange-red.
3. 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.
4. 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

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

1. Add all ingredients except olive oil and coconut milk to a blender. Blend until smooth.
2. Slowly drizzle in the olive oil while blending until emulsified.
3. Transfer to a pot, stir in the coconut milk, and cook over medium heat for 10 minutes until thickened.
4. Taste and adjust seasoning. Serve warm or store in the fridge.

FAQs

1. How do I store leftovers?
Keep the sauce in an airtight container in the refrigerator for up to a week.

2. Can I use different chili peppers?
Yes, cayenne, red jalapeño, or any medium-hot red chili will work. Adjust the quantity based on your spice tolerance.

3. My sauce is chunky—what can I do?
Blend longer for a smoother texture or strain it if needed.

Peri Peri Sauce Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Ingredients

  

1 long red chili pepper or 6 bird's eye chili peppers

1 large red bell pepper, seeded and roughly chopped (9oz/250g)

2 Tablespoons lemon juice

1½ Tablespoons smoked paprika

½ teaspoon salt

1 Tablespoon dried oregano

4 large cloves garlic, crushed

1½ Tablespoons balsamic vinegar

1½ Tablespoons white or red wine vinegar

½ teaspoon ground black pepper

3 Tablespoons extra virgin olive oil

1 cup full fat coconut milk (240 ml)

Instructions

 

• Add all the ingredients except the olive oil and coconut milk to a blender or food processor.

  Process until as smooth as possible. Now with the motor running on a low speed, drizzle in one tablespoon of olive oil at a time until the sauce is slightly thickened and the colour is more orange.

  Check for spiciness. If you want it hotter, blend in more chili peppers. It can now be used as a marinade, or blend in the coconut milk to make the sauce.

  Heat the coconut milk pepper mix in a pot over medium-high heat until bubbling, then reduce to medium and let cook for about ten minutes, or until it's at your preferred consistency.

  Done!

  Notes

  Use six bird's eye chili peppers or 1 large red cayenne or jalapeño pepper.

  If you can get hot Pimentón de la Vera, I highly recommend using it in place of smoked paprika.

  Use pre-ground black pepper, not freshly ground, or reduce to 1/4 tsp if using freshly ground.