Peri Peri Sauce Recipe

What is Peri Peri Sauce?

Peri peri sauce (also spelled piri piri or pilipili) is a spicy, tangy, and slightly smoky sauce made primarily from African Bird’s Eye chillies, vinegar, lemon juice, garlic, and various herbs and spices. It’s known for its bold heat and bright citrusy flavour.

Where is it from?

Piri piri sauce has origins in Mozambique and Angola, where Portuguese settlers introduced chili peppers from South America in the 15th century. Over time, the locals blended these chillies with their own spices, creating what we now know as peri peri sauce. It became particularly popular in Portugal and South Africa, where it’s a staple in grilled chicken dishes thanks in part to Nando’s, the global restaurant chain that made it famous.

Peri Peri Sauce Ingredients

Most of the ingredients in this homemade peri peri sauce recipe are possibly in your pantry right now.

Here is what I use and a few possible substitutions.

• Avocado oil. I use Grove Avocado Oil in the peri peri. It is a great tasting and healthy “keto approved” oil that is available in the supermarket. You can substitute extra virgin olive oil if preferred.
• Chilli flakes and fresh chillies. I use red chili pepper. You can choose your level of spiciness and the heat of the chillies used. If a spicy peri peri sauce is not your idea of delicious, I would just omit the fresh birds eye chilies. The chilli flakes I find are not spicy at all used on their own in this sauce.
• Fire roasted capsicum (roasted red bell peppers). You can buy this canned/in a jar at the supermarket or roast your own. Roasting peppers is very easy over a gas flame, grill or baked. Once the skin is blacked place into a small bag to sweat the skin. This makes it much easier to peel. Discard the skin and seeds before using.
• Garlic and Chilli Garlic Sauce. I am a bit of a huge fan of the gourmet Garden garlic paste. It is in the supermarket and just makes my life easy. Add as much garlic as you want but it does add more carbs to the sauce. The Chilli Garlic Sauce I use is the Huy Fong brand that makes sriracha too. It is also a supermarket staple.
• Red wine vinegar. Honestly, you can use any red wine, white wine, sherry, or apple cider vinegar in this recipe.
• Lime. You can use lemon, orange or lime as preferred.
• Smoked paprika. I love this spice so much. It adds a nice flavor and smokiness to the sauce.

How To Make Peri Peri Sauce

Okay, get a notepad and pen! Haha! Here is what you do.

Step 1. Place all the ingredients into a food processor or blender.

Step 2. Mix until smooth.

I have used a Thermomix to mix my Peri Peri Sauce, but you can use any blender or food processor to the same.

If you are after more low carb and Keto Thermomix recipes then we have hundreds for you right here.

I have added no sweeteners and kept the recipe ingredient short to keep it a low carb keto peri peri sauce.

What to Serve with Peri Peri Sauce

The peri peri is both great for a marinade and for a sauce. To make your own copycat Nandos Peri Peri Chicken simply add a couple of tablespoons of the marinade (with no cream) to a large bowl and add 2 thigh fillets per person to the bowl. Cover and leave to marinate for 30 minutes or even overnight. Grill or barbecue the chicken. With the remaining sauce add a little sour cream, or yoghurt to make a creamy serving sauce. (For a keto vegan peri peri use coconut cream or coconut yoghurt.)

The marinade is just as delicious with prawns, tofu, cauliflower, and even as a keto pizza sauce.

The sauce itself can be served as a dipping sauce for any protein or vegetable. It can also have a cup of cheese added and heated over low heat to make a spicy queso sauce to serve with your favourite keto bread or Keto Tacos.

More Keto Sauce Recipes

If you need some inspiration on basic keto sauce recipes here are just a few of my favourites.

1. Easy Keto Cheese Sauce
2. Low Carb Cranberry Sauce Sugar Free Recipe
3. Keto Marinara Pizza Sauce
4. Hot Chocolate Fudge Sauce
5. Keto Big Mac Sauce

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Peri Peri Sauce Recipe

This Peri Peri Sauce is so easy and tasty. You will be making your own Nandos chicken at home and loving it!

5 from 86 votes!

Cook ModePrevent your screen from going dark

Prep Time: 5 minutes mins

Cook Time: 0 minutes mins

Total Time: 5 minutes mins

Course: Sauce/Marinade

Cuisine: portuguese

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Calories: 149kcal

Author: Megan Ellam

Servings: 4 serves

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Ingredients 

1x2x3x

• ▢ 60 g (4 tbsp) avocado oil
• ▢ 2 teaspoon chilli flakes
• ▢ 1-2 cloves garlic finely minced
• ▢ 1/2 cup roasted red capsicum
• ▢ 2 tablespoons red wine vinegar
• ▢ 1-2 red Thai chilli finely chopped, optional, for a milder sauce remove the membrane and seeds
• ▢ 1 tablespoon chilli & garlic sauce I use Huy Fong brand found in most supermarkets
• ▢ 1 tablespoon smoked paprika
• ▢ Zest and juice of 1 lime
• ▢ Salt and pepper to taste

OPTIONAL

• ▢ 1/2 cup sour cream or coconut cream/yoghurt, for a creamy peri peri dressing

Instructions

CONVENTIONAL METHOD

• Place all ingredients into a high-speed blender and mix until well pureed. (Omit the cream if making a marinade and add cream to any remaining sauce to serve). Taste and season with salt flakes and black pepper.

THERMOMIX PERI PERI SAUCE

• Place all ingredients into mixer; mix 1 min/speed 9. Scrape down sides of bowl and repeat if needed. (Omit the cream if making a marinade and add cream to any remaining sauce to serve). Taste and season with salt flakes and black pepper.

Notes

INGREDIENTS

• I use Grove avocado oil in this recipe. Olive oil is also a good healthy choice.
• Fire roasted red peppers can be purchased jarred/canned at the supermarket. Alternatively, roast over a gas flame, grill or in the oven until the skin is blackened and charred. Sweat the capsicum in a bag then peel and discard skin and the seeds.
• Any of your favourite chillies can be used. Increase up to 4 chillies if preferred or add higher Scoville chillies for a more intense chilli flavour. If you do not like spicy food, then you can also omit them altogether. You could also add a teaspoon of Peri Peri Seasoning to add more flavour to the sauce.
• The sour cream, coconut cream or yoghurt is best added if using the sauce as a dressing or dipping sauce. If you are going to marinate something then remove the quantity of marinade you will require and add a small amount of cream, if preferred for a creamy sauce to serve.

USES

• This keto peri peri sauce can be used for a marinade for any protein or vegetables. Add the cream for a tasty dressing or dipping sauce option.

I have used a Thermomix to blend and puree the sauce. You can use any food processor you prefer. 

STORAGE

• Store in an airtight jar in the fridge for up to 5 days.
• The peri peri sauce is suited to freezing.
• Freeze in a silicone ice cube tray then transfer to a ziplock bag.
• Can be added to a sauce from frozen.

NUTRITION

• Nutrition has been calculated without the cream. 
• Makes about half a cup.

Your Own Notes

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Nutrition

Serving: 1serve | Calories: 149kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Sodium: 19mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1742IU | Vitamin C: 24mg | Calcium: 7mg | Iron: 1mg | Magnesium: 7mg | Net Carbs: 2g

Tried this recipe?Mention @meganellam or tag #madcreations!

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