Peri Peri Sauce

Peri Peri sauce is a fiery, flavorful sauce that can instantly elevate any meal. This peri peri sauce recipe is easy to make and comes with zero oil, so you can enjoy that delicious spicy kick without the guilt!

Whether you’re using it as a marinade, dipping sauce, or adding a spicy burst to your favorite dishes, this peri peri sauce is all you need. It’s hot, tangy, and truly addictive—trust me, once you try it, you’ll never buy store-bought versions again!

Why Try This Recipe?

• Zero Oil: Unlike many store-bought sauces, this peri peri sauce is made with zero oil, making it a healthier alternative. You won’t have to worry about excess fat while enjoying all the flavor!
• Customizable Heat: You control how hot you want your sauce! With cayenne pepper and soaked chillies, you can easily adjust the spice level to suit your preferences—whether you like it mild or fiery.
• Fresh Ingredients: The sauce is made with fresh red bell peppers, tomatoes, and cilantro, so you’re guaranteed a burst of vibrant, fresh flavor with every bite.
• Quick and Easy: With just a few simple steps and common ingredients, this sauce is quick to make. You can whip it up in 20 minutes and start using it on everything!
• Versatile Use: Peri peri sauce isn’t just for grilling. You can use it as a marinade, dipping sauce, topping for fries, or even add it to pasta for a spicy twist. The possibilities are endless!

Ingredients Needed

• Red bell pepper: Roasting the red bell pepper adds a smokiness and depth to the sauce, giving it a rich flavor base.
• Tomato: Roasted tomatoes provide sweetness and balance the heat of the sauce, enhancing the overall flavor.
• Cilantro (coriander): Fresh cilantro adds a refreshing, herby note that brightens the sauce.
• Apple cider vinegar: ACV brings acidity and tang, helping to cut through the heat and round out the sauce’s flavor.
• Cayenne pepper: This spice gives the sauce its signature heat and intensity.
• Smoked paprika: Adds a smokiness that complements the roasted peppers and tomatoes, enhancing the sauce’s depth.
• Ground cumin: This earthy spice adds warmth to the sauce, making it more complex.
• Dried oregano: Oregano brings an herbal, slightly bitter element that balances out the richness of the peppers and tomatoes.
• Ground black pepper: Adds a subtle heat and depth to the flavor.
• Garlic powder: For that savory, umami punch in the sauce.
• Water: Helps blend the ingredients together, creating the perfect consistency for the sauce.
• Lemon juice: Brightens the sauce and enhances its overall flavor, balancing the heat.

(Quantities are mentioned in the recipe card above.)

How to Make Peri Peri Sauce

• Roast the Red Bell Pepper and Tomato: Start by roasting the red bell pepper and tomato. Heat them on the stove until the skin wrinkles and chars slightly. Once roasted, turn off the heat and let them cool down.
• Prepare the Ingredients: After they’ve cooled, cut the bell pepper and tomato into medium pieces. Set them aside.
• Blend the Sauce: In a blender, combine the roasted tomato, red bell pepper, ground cumin, cayenne pepper, smoked paprika, salt, oregano, lemon juice, apple cider vinegar, soaked chillies, garlic powder, and water. Blend it all together until you get a coarse mix.

• Finish with Fresh Cilantro: Add fresh cilantro to the blender, then pulse it for an additional 10 seconds to incorporate.
• Serve: Your homemade peri peri sauce is now ready! Enjoy it with grilled meats, fries, or as a flavorful marinade.

Substitutions You Can Make

• Cayenne Pepper: If you don’t have cayenne pepper, you can use red chili powder or paprika. Just keep in mind that it may alter the heat and color of the sauce.
• Apple Cider Vinegar: You can swap apple cider vinegar for white vinegar or lemon juice if that’s what you have on hand. Both will add acidity, but apple cider vinegar gives a unique tang.
• Fresh Cilantro: If cilantro isn’t available or you’re not a fan, you can use parsley as a substitute. It won’t have the same flavor, but it will still add some freshness.
• Smoked Paprika: If smoked paprika is unavailable, regular paprika will work fine. You can also add a dash of liquid smoke to replicate the smoky flavor.

Creative Variations You Can Try

• Peri Peri Garlic Sauce: Add an extra tablespoon of garlic powder or even fresh minced garlic for a garlicky twist. It will create a more intense flavor profile perfect for garlic lovers!
• Peri Peri Honey Sauce: If you like a bit of sweetness, add honey to the sauce. It will complement the heat with a subtle sweet kick, making it perfect for dipping chicken wings or grilled vegetables.
• Lemon Peri Peri Sauce: For an even zestier version, squeeze in more fresh lemon juice and zest to enhance the tangy flavor, making it ideal for light salads or seafood.
• Tomato-Free Peri Peri Sauce: If you prefer a more pepper-focused sauce, you can skip the tomatoes and add more red bell pepper, making the sauce spicier and more vibrant.
• Vegan Peri Peri Sauce: To make this sauce vegan, simply replace the honey (if used) with agave or maple syrup, and it will still pack a flavorful punch without any animal products.

How to Serve the Recipe

Peri peri sauce is extremely versatile. Serve it as a dipping sauce with crispy fries or roasted vegetables. You can also use it as a marinade for meats or a topping for burgers and sandwiches. I can definitely tell you that it tastes amazing with Egg Bites.

Tips to Make it Better

1. Roast the Vegetables Properly: Ensure that the red bell pepper and tomato are charred enough. This brings out their natural sweetness and adds complexity to the sauce.
2. Adjust the Spice Level: If you want a milder sauce, reduce the amount of cayenne pepper or skip the dried chillies. For more heat, increase the cayenne or add more fresh or dried chillies.
3. Let It Rest: After making the sauce, let it sit for about 30 minutes. This allows the flavors to meld and deepen.
4. Consistency Adjustments: If the sauce is too thick, add a little more water to get your preferred consistency. If it’s too runny, blend in more roasted vegetables to thicken it up.

Storage

This peri peri sauce can be stored in an airtight jar or container in the fridge for up to a week. The flavors will improve over time, so it’s a great make-ahead option. Since it’s a sauce, there’s no need to reheat it unless you prefer it warm for a specific dish. Simply use it cold or at room temperature.

FAQs and Related Queries

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Watch Video

Peri Peri Sauce

Rekha Kakkar

Learn how to make a homemade peri peri sauce with this simple recipe. Zero oil, full of flavor, and customizable to your spice level. Perfect for grilling, dipping, or as a hot sauce!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course chutney Sauce

Calories 99 kcal

Ingredients

  

• 1 Red bell pepper roasted
• 1 Tomato roasted
• Salt to taste
• 1 small bunch Cilantro fresh
• 2 tablespoons Apple cider vinegar
• 1 teaspoon Cayenne pepper
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1/2 teaspoon Ground black pepper
• 2 tablespoons Lemon juice
• 2-3 Dried red chillies soaked
• 1 teaspoon Garlic powder
• 1/2 cup Water

Instructions

 

• Roast the Red Bell Pepper and Tomato: Start by roasting the red bell pepper and tomato. Heat them on the stove until the skin wrinkles and chars slightly. Once roasted, turn off the heat and let them cool down.
• Prepare the Ingredients: After they’ve cooled, cut the bell pepper and tomato into medium pieces. Set them aside.
• Blend the Sauce: In a blender, combine the roasted tomato, red bell pepper, ground cumin, cayenne pepper, smoked paprika, salt, oregano, lemon juice, apple cider vinegar, soaked chillies, garlic powder, and water. Blend it all together until you get a coarse mix.
• Finish with Fresh Cilantro: Add fresh cilantro to the blender, then pulse it for an additional 10 seconds to incorporate.
• Serve: Your homemade peri peri sauce is now ready! Enjoy it with grilled meats, fries, or as a flavorful marinade.

Notes

1. Roast the Vegetables Properly: Ensure that the red bell pepper and tomato are charred enough. This brings out their natural sweetness and adds complexity to the sauce.
2. Adjust the Spice Level: If you want a milder sauce, reduce the amount of cayenne pepper or skip the dried chillies. For more heat, increase the cayenne or add more fresh or dried chillies.
3. Let It Rest: After making the sauce, let it sit for about 30 minutes. This allows the flavors to meld and deepen.
4. Consistency Adjustments: If the sauce is too thick, add a little more water to get your preferred consistency. If it’s too runny, blend in more roasted vegetables to thicken it up.

Nutrition

Calories: 99kcalCarbohydrates: 20gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 26mgPotassium: 769mgFiber: 6gSugar: 10gVitamin A: 6627IUVitamin C: 183mgCalcium: 62mgIron: 3mg

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