Nandos Peri Peri Sauce Recipe
Do you love that spicy, tangy Nandos sauce? Good news - you can make it at home! This Nandos Peri Peri Sauce Recipe is super easy.
Equipment
- Blender or food processor
- Small saucepan
- Measuring spoons and cups
- Glass jar for storage
- Cutting Board and Knife
Ingredients
- 6-8 red chilies fresh or dried
- 4 cloves of garlic
- 1 red bell pepper
- 2 tablespoons lemon juice
- 1 tablespoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons vinegar
- 1 tablespoon sugar
Instructions
- Wash the red chilies thoroughly.
- Remove the stems carefully.
- You can keep the seeds for extra heat.
- Or remove them for milder sauce.
- Chop them into smaller pieces.
- Cut the red bell pepper in half.
- Remove all the seeds inside.
- Place it under the grill for 5 minutes.
- The skin should turn slightly black.
- Let it cool, then peel off skin.
- Put chilies in your blender first.
- Add garlic cloves and roasted pepper.
- Pour in lemon juice and vinegar.
- Add all the spices now.
- Blend until completely smooth.
- It should look like thick paste.
- Pour the mixture into your saucepan.
- Add olive oil and sugar now.
- Heat on medium for 10 minutes.
- Stir it every few minutes.
- The sauce will thicken nicely.
- Let it cool before storing.
Notes
- Use fresh chilies for better flavor.
- African bird's eye chilies work best.
- Adjust the heat to your preference.
- Taste and add more lemon if needed.
- Store in the fridge for freshness.
- The sauce lasts up to two weeks.
- Shake the jar before each use.
- Use it on chicken, fish, or vegetables.
- You can make it spicier or milder.
- Add more garlic if you love it.