Peri-Peri Sauce
Recipe type: Sauce
Peri-peri sauce is fantastic on Alaska shrimp or crab. It’s also a good marinade for chicken (just refrigerate your chicken in the peri-peri marinade overnight, pat dry and throw your chicken on the braai.). You can leave the sauce a little bit chunky in the way I prefer (I like those bits of red and contrasting yellow colors on food) or whiz it all in a food processor for a smoother consistency. Some people add in a red bell pepper to intensify the redness of the sauce. I like to use good quality fruity olive oil for this recipe. It will keep about a month or so in the fridge. The flavor of the sauce develops more complexity as it ages.
  • 4 small red chilies
  • 4 cloves garlic, smashed
  • 2 cups extra virgin olive oil
  • Rind of 1 lemon, cut into strips
  • Juice of 1 lemon
  1. Combine all the ingredients together and mix well into a glass jar. Store the peri-peri sauce in the fridge between uses.
Makes 2 cups
Recipe by Within The Wild at