Homemade Peri Peri Sauce
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- Опубликовано: 6 июн 2024
- Make your own peri peri, or piri piri, sauce at home with this recipe. A traditional African sauce made from fiery African Bird's Eye chilies, though you can use other chilies. This is great as sauce or a marinade, nice and spicy.
TIMESTAMPS
0:00 Peri Peri Sauce
0:47 Chili Peppers
1:43 Ingredients
2:55 Process
3:37 Cook or Not/Oil
4:25 Uses
5:45 Is it a Hot Sauce?
6:13 Taste
6:38 More Recipes
THINGS YOU’LL NEED:
1 pound red chilies chopped - African Bird’s Eye peppers are traditional, but you can sub with red peppers available to you
4 cloves garlic chopped
1 teaspoon smoked paprika you can sub in other chili powders
1/2 cup chopped cilantro
1/4 cup chopped basil
1/2 cup olive oil or vegetable oil
Juice from 1 lemon
Salt to taste
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I had so much fun making this! What other videos would you like to see?
-Mike
#spicyfood #recipevideo #cooking #cookingshow #cookingrecipes 
Хобби
I swear, this is the most underrated cooking channel ever existed!! I have been using lots of sauce recipes from you and they were all amazing and easy to make. The impressive part is that you covered almost all kind of sauces that I needed xD
Super happy to hear that. Thank you!
Totally agree
Nice recipe! The real Piri piri or African Bird's eye is a mandatory ingredient as it has a recognizable flavor profile. Very easy to grow as well!
Yes, great for growers for sure.
This combo is going to be 🔥🔥
thanks for the recipe. I'm going to make this, this summer
Hope you enjoy!
I love how you went over uses in a whole section. Very helpful!
Glad it was helpful - enjoy the video!
YES, this sounds so good with the basil and Cilantro, I will try this when my pepper harvest comes in. 😊❤
Love this sauce. It's my favorite on chicken 🐔
Mine too!
You do a really good job at this. Thx for the content.
I appreciate that! Thanks!
hi guys i live in kwa zulu natal south Africa and grow my own peri peri peppers which i brought bake from one of my Mozambique trips chicken on the grill with out it is not chicken great show
Thanks! Yes, such a great sauce for sure.
Looks great! I find that anytime I am making a blended salsa/hotsauce, it is preferable to roast the peppers IMO. So I will do that. Also, I love mixing peppers just like you did. I also have to consider the heat and have discovered those small colored sweet peppers that are sold bagged in the store are wonderful with a bit of a hotter pepper. I think your wife would enjoy that as it not only cuts some heat but it really adds layers of flavor. I really enjoy your content. Cheers!
Than you! And appreciate the input =)
I’m so glad you made this! Nando’s XX Hot is just magic on any food.
100%. Thank you!
CPM, ANOTHER great recipe! I have added this to my list of your recipes to try. I always learn something with your videos. The work that you put into this is appreciated. Thank you and God bless you.
That really means a lot, thank you for the kind words! So glad to have you here and I can't wait to keep the heat coming!
Sounds great. I'll skip the cilantro & salt & maybe add a scorpion pepper or 2. I use citric acid, very sparingly, instead of lemons.
Thanks!!!!!
Welcome!
LOVE PERI PERI big time! I'm so glad you use olive oil as vegetable seed oils are toxic for our bodies! The garden is coming along nicely so can't wait to make this real soon!
Yes! Enjoy!
Another banger 🔥🔥🔥
Thank you! 🔥
Your channel inspired me to go from chili sauces to bottled hot sauce. I have 2 three pepper blends I have sold locally. Just my own invention of flavors. I really enjoy your channel and got a lot of pointers and tricks from you. You're really on top of your game sir. Thanks again.
That is awesome! I love to hear it!
Peri Peri is my favorite pepper for sauces, Mad Dog makes a good shelf hot sauce. Can't wait to buy fresh peppers and make this!
I'll have to try it!
I knew I started basil and cilantro for a reason this year!
Haha... enjoy!
Trader Joes has a decent Peri Peri sauce but now I cant wait to try your recipe! l love that you can tweak this recipe to fit your needs. This is also great in your grape jelly meatball recipe!
I love the addition with grape jelly meatballs! I'll have to try this!
@@ChiliPepperMadness it was a hit at a Christmas party I went to
I don't know if I can source aftican chiles, but I have a garden. This is the easiest way I've seen this being made. I'll check back in about 90 days (after my harvest).
Sure thing! Nothing beats chilies straight from your own garden! I love it.
Had Nandos tonight. Will definitely try this. Thank you🙏🏼
Let me know how it goes please!
@@ChiliPepperMadness will do
❤ 👍
👍🏻
I was just thinking it would be great for chicken wings and then, boom, you said what I was thinking. :D
Read your mind, I guess.... HAHA
can we thicken another way? that oil is going to add a ton of extra calories likely depending how much we use , thanks for sharing Mike , amazing sauce , I might have to do a nice crispy chicken sandwich on a brioche using this sauce or load it up on some chicken tacos!
You can thicken it with toasted bread, like a Spanish romesco, or consider straining it.
Good recipe. Would recommend Blender when adding the oil. the emulsification is smoother...if you're looking for a smoother Peri Peri
Thanks and enjoy!
This looks dank. What would you pair this with entree wise?
Well, I usually use it with grilled chicken of any kind. Peri peri chicken is the most common use for it, and I love it for peri peri chicken wings on the grill. However, it's also wonderful with seafood, such as shrimp or whitefish. So maybe you could serve those for entree? Let me know what you will end up with doing.
@@ChiliPepperMadness I am definitely doing this with grilled chicken. Thanks a lot brother.
Personally I think Peri Peri Sauce is so much better than tabasco when you make a bloody cesar. The flavor is much more complex and delicious😁
One thing you said got the hamster wheel spinning in my head 💡: You said to either use olive oil or vegetable oil. We all know how obsessed the people of Spain are with their extra virgin olive oil. I wonder if the original version of peri peri wasn't made with extra virgin olive oil. If so, that would really change the flavor profil.
They would use light olive oil and I'm sure it was perfect.
I'll try yours because looking at the ingredients, it should be great, even though the several commercial ones I've tried have... well, sucked.
Enjoy the recipe and let me know how it goes please.
Hi, shelf live in the fridge would be if cooked and 2tbs sugar 1,2,3,4, months? Whats your guess?
ATB
Got a section on storage life in the recipe - check it out: www.chilipeppermadness.com/chili-pepper-recipes/sauces/peri-peri-sauce/ Scroll down to the headline "Storage".
Try a big (very big) ice cube tray and bag the blocks up.
Would this freeze well?
It freezes perfectly. Great way to keep it.
@@ChiliPepperMadness Thank you sir! Love your channel!!
How many red bell peppers please?
Melinda, the recipe calls for 1 pound red chilies, but you can definitely sub them with bell peppers!
This is the first per peri sauce on RUclips to use African birdseye peppers! I bet Nando's isnt as good as McIhenny Tabasco, though!
Hope you will give it a try!
I've never heard of African birds' eye chilis. I make my own Sriracha sauce. And I use the original recipe from Thailand. Not the American version which uses Thai chilis or birds eye chilis. I heard the Thai chili and the birds eye chili are the same chili. Is this true? What's your opinion on this?
Yes, there's often confusion between Thai chili and bird's eye chili because they are indeed the same variety. Bird's eye chili is a term commonly used in English-speaking countries to refer to this small, fiery pepper. In Thai cuisine, it's known as prik kee noo (nu) which translates to something like "mouse dropping chili" - all because of its small size, yet potent heat.
Generally speaking, if a recipe calls for one or the other, you can confidently use whichever term you're more familiar with, as they are interchangeable. Hope you enjoy my recipe!
@@ChiliPepperMadness Great education Mike. I’m in Vietnam until tomorrow, then Malaysia for a few days. After that Indonesia and that’s where the sambal action really starts. (Sorry to bore, but 7 weeks away from Indo sambal is killing me😂).
@ChiliPepperMadness Awesome! Thank you for clarifying this for me. Have you had a chance to make Sriracha with birdseye chilies? If not, try it. It has alot of heat and great flavor. I like it better than the red jalapeños.
Yes, I love a good sauce like sriracha with bird's eyes. Nice heat!
AT CALLED piripiri its origanal ITS Portuguese and in old Portuguese language it means FLAME FLAME
Peri peri, pili pili, piri piri. Info on the site.
That's a neat fact! They look like a burning bush with peppers ripening on them! because the peppers point up!
One pound? 😳 Peri Peri very very scary scary! 🤯
You can vary up the chilies!
Chuck 2-3 scotch bonnets in for good measure😊
peri-peri does have a different flavour, many chillies are good but these are up there with the best flavours you can get from a chilli
IS PIRI-PIRI 🇵🇹
Enjoy!
Out of all the sauces i’ve tried, I think Nando’s brand is just good marketing. I find it a bit bland to be honest. Your recipe looks great though, pretty sure its better than the bottled stuff.
My lazy recipe for my chili head needs is -
75% Encona West Indian Pepper sauce (acidic)
25% tomato ketchup (sweetness)
To this, add as much Da’Bomb as you dare. Done.
Love it. Hope you will try mine!
@@ChiliPepperMadness Definitely, i think hot chili and bell pepper is a perfect marriage. (I love a good chili and pineapple burn as well)
Actually in africa Peri Peri is not pronounced Perry Perry. It's pronounced more like Peeree Peeree! or Pea-Ree Pea-Ree!
Let's all go to Africa! I would like to.