Gluten-free | Sugar-free | Dairy-free | Oil-free
Makes: enough for a one large jar
Prep time: 5 minutes
Blend time: 30 seconds
Peri-Peri sauce is a traditional African sauce that’s become synonymous with the South African restaurant chain Nado’s. Traditional Peri-Peri sauce contains African grown Bird’s Eye chillies.
The soil and weather conditions in Africa are optimal for growing Bird’s Eye chillis, thus, creating an explosive sauce like nothing you’ve ever tasted. Alternatively, you can use Bird’s Eye chillis grown in other countries, but for an authentic Peri-Peri flavour, try and get your hands on African grown chillies.
Peri-Peri sauce is my weakness, but unfortunately, due to the oil and sometimes sugar content in store-bought kind, I’ve opted to stop eating it. Luckily enough, I’ve created a version free from gluten, sugar and dairy yet still tastes fantastic!
Not only is this sauce great for dipping, but it’s also amazing alongside beef, lamb, vegetables and tofu, and let’s not forget, chicken.
Hints, Tips & Tricks
Use this sauce to marinate chicken, fish, lamb or tofu. If you want to try out my Peri-Peri Chicken (pictured below), check out the recipe here.
- 8 cloves garlic, peeled
- 120 ml (4 fl oz) apple cider vinegar
- Zest of 1 lemon
- 120 ml (4 fl oz) freshly squeezed lemon juice
- 100 ml (3.5 fl oz) water
- 2 tbsp paprika
- 1 tbsp chilli powder
- 2 tsp Himalayan salt
- 2-3 Birds Eye Chillies, roughly chopped
- Place all the ingredients into a small blender or food processor and blend for 20-30 seconds until well mixed and sauce-like.
- Store in a jar with a well-fitting lid for up to 1 month in the fridge.