Peri-Peri Sauce
A fiery Portuguese-African hot sauce of fresh red chiles, roasted garlic, lemon, and herbs — the iconic marinade and condiment of Nando's-style flame-grilled chicken.
Ingredients
- 8 fresh red bird's eye chiles (or Fresno chiles for milder heat), stems removed
- 6 cloves garlic cloves, roasted or raw
- 1 red bell pepper, roughly chopped
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 6 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 1 tsp kosher salt
Instructions
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1
Place 8 stems removed fresh red bird's eye chiles (or Fresno chiles for milder heat), 6 cloves roasted or raw garlic cloves, 1 roughly chopped red bell pepper, and 1/4 cup roughly chopped fresh flat-leaf parsley in a blender or food processor.
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2
Add 1/4 cup fresh lemon juice, 1 tsp lemon zest, 2 tbsp red wine vinegar, 1 tsp smoked paprika, 1 tsp dried oregano, and 1 tsp kosher salt.
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3
Blend on high until the mixture is nearly smooth, about 1 minute.
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4
With the blender running, drizzle in 6 tbsp extra-virgin olive oil until the sauce is emulsified and creamy.
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5
Taste and adjust salt, lemon juice, or heat. For a milder sauce, remove and discard some chile seeds before blending.
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6
Use immediately as a marinade for chicken or seafood, or store in a sealed jar in the refrigerator for up to 2 weeks. The flavors deepen overnight.