Mozambican Peri Peri sauce is hot, spicy and totally addicting. Please note that this is sometimes spelled piri-piri and even pili-pili but they are all referring to the same thing.
This is the sauce used for the national dish of Peri peri chicken and also used on shrimp. It is often put on many other food items even cheese if you are diehard peri peri fan. We dipped our chips (fries) in it alongside the chicken.
The authentic way to make the sauce is with African birds eye chilies however you can use whatever hot chili you like based on your tolerance level. Peri peri in Swahili means pepper-pepper not identifying a certain kind of pepper/chili. Each family has their own recipe for this amazing sauce.
Generally speaking it will contain hot chili peppers chopped, fresh lime or lemon juice, sometimes vinegar, some olive oil, and chopped garlic. Many recipes add some smoked paprika and some salt. Herbs are often added into the mix as well. This recipe includes a few more ingredients like onion, and red pepper and we loved it! If you like spicy, you will love this!
Mozambican Peri Peri Sauce
- 1 cup olive oil
- 1/4 cup chopped onions
- 1/2 small red pepper
- 10 African birds eye chili's or whatever type of chilies you like
- 1 Tablespoon smoked paprika
- 6 garlic cloves
- 4 basil leaves optional
- 1 Tablespoon Fresh Oregano Optional
- Juice of 1 lemon or two limes
- 1 teaspoon salt plus more to taste as needed
- 1 teaspoon black pepper ground
- 1/4 cup white vinegar white Optional
- In a food processor of blender put all of the ingredients in blend until almost smooth.
- Adjust seasonings to taste and refrigerate until ready to use.