Peri-Peri Sauce: Perfect for Chicken, Fish, and the Portugal Grand Prix

Peppers, peppers, peppers!

This peri-peri recipe uses 4 different types of red peppers for a spicy, rich, fresh flavour; fresh red bell pepper, roasted red pepper antipasto, long Anaheim red chilis, and African birds eye / peri-peri chilis.

The recipe is simple enough, simply place all the ingredients listed in a blender and pulse until smooth. I recommend adding the olive oil last and use just enough to bring the sauce together. If you are planning on storing the sauce for a while, sterilize your jars in boiling water first.

The whiskey may seem like a bizarre ingredient to add, however you can barely taste it – the alcohol simply supports the preservation.

For a quick weeknight Portuguese dinner, simply dress skin-on chicken thighs & drumsticks heavily with sauce and roast at 425ºF for 40 minutes until cooked. If you don’t have a Nando’s in your city this is an excellent dupe for their delicious chicken dinner.

Peri-Peri Sauce / Perinaise

A rich, robust spicy Portuguese red pepper sauce. Use peri-peri sauce on chicken, fish, anything! Turn this sauce into a quick dip by simply adding mayonnaise.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Side Dish

Cuisine Portuguese

Equipment

• Blender

Ingredients

  

• 1 red bell pepper, deseeded and chopped in chunks
• 2 pieces roasted red pepper
• 1.5 long red Anaheim peppers, seeds removed
• 3 African birds eye chillies, seeds and tops removed
• 5 garlic cloves
• 3 tbsp white wine vinegar
• 1 tsp salt
• 2 tsp lemon juice
• 1 tbsp peri-peri spice
• 2 tbsp whiskey
• 5-6 tbsp olive oil

Peri-naise

• 1 tbsp peri-peri sauce
• 2 tbsp full-fat mayonnaise

Instructions

 

• Place all ingredients in a blender and pulse until very smooth. Taste and adjust for spice and seasoning to your preference.
• Pour the sauce into a sterilized jar. Unopened sauce will keep up to 1 month.

Notes

Adapted from Lisbon by Rebecca Seal

Keyword peri-peri sauce, portuguese sauce, red pepper