Peri-Peri Sauce (Southern Africa / Mozambique Style)

Name: Peri-Peri Sauce (Southern Africa / Mozambique Style)
Ingredients: 100–150 g (adjust heat) African bird’s eye chilies (or Thai/Scotch bonnet); 6–8 cloves Garlic; 120 ml Lemon or lime juice; 80 ml Red wine vinegar; 80 ml Olive oil; 2 tsp Salt; 1 tsp Dried oregano; 1 tsp Smoked paprika

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesPeriPeriAfricaChiliSpicyGrillSauceChicken

Peri-Peri Sauce (Southern Africa / Mozambique Style)

Nutrition (per serving)

60Calories

1 gProtein

6 gCarbs

4 gFat

4 gSugar

800 mgSalt

Ingredients

100–150 g (adjust heat) African bird’s eye chilies (or Thai/Scotch bonnet)
6–8 cloves Garlic
120 ml Lemon or lime juice
80 ml Red wine vinegar
80 ml Olive oil
2 tsp Salt
1 tsp Dried oregano
1 tsp Smoked paprika

Method

Roughly chop chilies (wear gloves!) → blend with garlic, lemon/lime juice, vinegar, salt, oregano, paprika until mostly smooth.
With blender running, slowly drizzle in olive oil → blend until emulsified.
Taste & adjust: more salt, more acid, more chili for heat.
Pour into sterilized bottle → refrigerate at least 24 hours (flavor melds).
Keeps in fridge 2–3 months — fiery peri-peri sauce for grilled chicken, shrimp, veggies.