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Rich and flavorful, Peri Peri Sauce makes a wonderful marinade and accompaniment for meat with a bit of a kick. Even better, it takes only a few minutes to make.

Easy Peri Peri Sauce Recipe

Learn how to make peri peri sauce to use with chicken, beef, pork, or as a dipping sauce! This easy peri peri sauce recipe is spicy and delicious!
Course Sauce
Cuisine South African
Keyword peri peri chicken, peri peri sauce, piri piri chicken, Piri Piri Sauce
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 serves
Calories 64kcal


  • 1 Blender


  • 2 tablespoons vegetable oil
  • 4 cloves garlic crushed
  • ½ medium red onion diced
  • 2 tablespoons sweet paprika (see note 3)
  • 2 large fire roasted peppers (see note 2)
  • 6-7 Thai red chilis seeds removed and finely chopped (see note 1)
  • ¼ cup sherry vinegar  or red wine vinegar
  • 3 tablespoons lemon juice
  • Zest of one lemon
  • 2 teaspoons brown sugar
  • 4 teaspoons dried oregano
  • teaspoons salt
  • 1 teaspoon cracked black pepper


  • Heat the oil then saute the onions, garlic and paprika until softened (about 5 minutes).
    2 tablespoons vegetable oil, 4 cloves garlic, ½ medium red onion, 2 tablespoons sweet paprika
    garlic, onions, and paprika sauteing in a pot
  • Add the onion mixture along with all the other ingredients to a blender.
    2 large fire roasted peppers, 6-7 Thai red chilis, ¼ cup sherry vinegar, 3 tablespoons lemon juice, Zest of one lemon, 2 teaspoons brown sugar, 4 teaspoons dried oregano, 1½ teaspoons salt, 1 teaspoon cracked black pepper
    peri peri sauce onions and garlic in a blender
  • Blend until nearly smooth.
    Peri peri sauce after blending



  • Feel free to adjust the heat to your taste by adding more or less chili peppers. This Peri Peri sauce recipe is medium-hot.
  • When using fire roasted peppers from a jar, discard the liquid they came in.
  • You can used smoked paprika if you prefer.
  • If you want to make batches of Peri Peri Sauce and store them, make sure to use sterilized bottles and use proper canning procedure. 


Calories: 64kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 568mg | Potassium: 196mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1250IU | Vitamin C: 55.9mg | Calcium: 33mg | Iron: 1.2mg