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Homemade Nando’s-Style Peri Peri Sauce

Peri Peri Sauce
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A quick and easy homemade peri-peri sauce with roasted red peppers, garlic, lemon juice, and oregano along with spicy red chili peppers!

Ingredients

Scale
  • 2 roasted red peppers, coarsely chopped
  • 2 red peri-peri chilis (or Thai bird’s eye chilis), stemmed
  • 1 medium red onion, coarsely chopped
  • 5 cloves garlic
  • 1/4 cup lemon juice
  • 1/4 cup red wine vinegar
  • 1 tablespoon dried oregano
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 bay leaf
  • 1/3 cup olive oil

summer Peri Peri Sauce

Instructions

  1. Prepare the ingredients:
    Coarsely chop the roasted red peppers and red onion. Remove the stems from the peri-peri chilis and peel the garlic cloves
  2. Blend the base:
    Add the roasted red peppers, chilis, red onion, garlic, lemon juice, red wine vinegar, oregano, smoked paprika, salt, and bay leaf to a food processor or blender. Blend for 1–2 minutes until completely smooth, scraping down the sides as needed.
  3. Emulsify with olive oil:
    With the processor running, slowly drizzle in the olive oil until fully incorporated and the sauce becomes smooth and emulsified.
  4. Adjust seasoning:
    Taste the sauce and adjust as needed—add more chili for extra heat, more olive oil or lemon juice to mellow the flavor, or additional salt to taste.
  5. Store and serve:
    Transfer the sauce to an airtight container and refrigerate for up to 2 weeks. Shake or stir before using. Flavor improves after resting overnight.

Notes

  • Use peri-peri chilis, Thai bird’s eye chilis, red jalapenos, or chilies de arbol as available.
  • Start with 1 chili and adjust for desired heat level.
  • Optionally grill the onion for deeper flavor.
  • Add 1 tbsp fresh or 1 tsp dried basil for variation.
  • Stream oil slowly for a vibrant orange color.

Nutrition

Find it online: https://savorgastronomy.com/peri-peri-sauce/