Piri Piri Sauce

Piri Piri Sauce

A fiery, tangy chile sauce that brings smoky heat to grilled chicken, shrimp, and vegetables.

Total 30 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This Portuguese-African sauce blends red chiles, garlic, and citrus into a vibrant condiment with sharp heat and a bright vinegar tang. Simmering mellows the raw bite while olive oil rounds out the texture into a pourable marinade or finishing sauce. Use it on grilled meats, roasted potatoes, or stirred into mayonnaise for a spicy dip.

Ingredients

  • 8 red fresno chiles, stemmed and roughly chopped
  • 2 red bird's eye chiles, stemmed and roughly chopped
  • 1 red bell pepper, roughly chopped
  • 6 cloves garlic, peeled
  • 1 shallot, roughly chopped
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1 bay leaf

Method

  1. Combine the fresno chiles, bird's eye chiles, bell pepper, garlic, and shallot in a 6-quart saucepan.

  2. Add the olive oil, red wine vinegar, lemon juice, smoked paprika, oregano, salt, sugar, black pepper, and bay leaf to the saucepan and stir to combine.

  3. Bring the mixture to a simmer over medium heat, then reduce heat to low and cook, stirring occasionally, until the vegetables are very soft.

  4. Remove from heat, discard the bay leaf, and let the mixture cool for 10 minutes.

  5. Transfer the mixture to a blender and puree on high speed until smooth, about 1 minute.

  6. Taste and adjust salt, sugar, or vinegar as needed, then strain through a medium-mesh sieve for a smoother texture if desired.

  7. Pour the sauce into a clean 16-ounce jar or bottle and refrigerate until ready to use.

Rate this recipe

★ 4.5 (1)

Piri Piri Sauce

This Portuguese-African sauce blends red chiles, garlic, and citrus into a vibrant condiment with sharp heat and a bright vinegar tang. Simmering mellows the raw bite while olive oil rounds out the texture into a pourable marinade or finishing sauce. Use it on grilled meats, roasted potatoes, or stirred into mayonnaise for a spicy dip.

30 min 16 oz 45 cal

Ingredients

  • 8 red fresno chiles, stemmed and roughly chopped
  • 2 red bird's eye chiles, stemmed and roughly chopped
  • 1 red bell pepper, roughly chopped
  • 6 cloves garlic, peeled
  • 1 shallot, roughly chopped
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1 bay leaf

Method

  1. 1

    Combine the fresno chiles, bird's eye chiles, bell pepper, garlic, and shallot in a 6-quart saucepan.

  2. 2

    Add the olive oil, red wine vinegar, lemon juice, smoked paprika, oregano, salt, sugar, black pepper, and bay leaf to the saucepan and stir to combine.

  3. 3

    Bring the mixture to a simmer over medium heat, then reduce heat to low and cook, stirring occasionally, until the vegetables are very soft.

  4. 4

    Remove from heat, discard the bay leaf, and let the mixture cool for 10 minutes.

  5. 5

    Transfer the mixture to a blender and puree on high speed until smooth, about 1 minute.

  6. 6

    Taste and adjust salt, sugar, or vinegar as needed, then strain through a medium-mesh sieve for a smoother texture if desired.

  7. 7

    Pour the sauce into a clean 16-ounce jar or bottle and refrigerate until ready to use.