Want to make delicious Nandos style peri peri sauce at home using all natural plant based ingredients?
Yes you do.
To be honest I could waffle on here about what Nandos is and where the peri peri style comes from, but I’m guessing that if you’ve landed on this recipe, you’ve eaten Nandos before. You know what that peri peri flavour is all about and you want to make a homemade version that you can use in your own cooking.
I’ve focused really hard here on getting the flavour as close to the real Nandos peri peri sauce as possible.
So without further a do, scroll down for the recipe details and method. This one takes a little love and care to get right but it’s worth it.
Warning – Birds Eye Chillies are HOT! I know this because I temporarily blinded myself while putting my contact lenses in the morning after handling the chillies and not washing my hands properly. Don’t do that!
I hope you enjoy this Nandos Peri Peri sauce and please let me know what you used it on!
Nandos Peri Peri Sauce Recipe
Authentic tasting Nandos style peri peri sauce that you can easily make at home using just a few natural ingredients.
- 1 red onion (roughly chopped)
- 4 cloves garlic (roughly chopped)
- 5 African birds eye chillies
- 2 lemons
- 1/4 cup cyder vinegar
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tbs dried rosemary
- 2 bay leaves
- 1 tsp soft brown sugar
- 2/3 cup water
- 1/2 cup olive oil
Heat a griddle pan on the stove over a medium heat and add the chopped onion and garlic. Cook them for about 5 minutes until they have some good char marks on the outside and are nice and fragrant. Remove from pan into the blender once done.
Roughly chop the chillies (removing the seeds) and add to the blender along with the juice of the 2 lemons, the vinegar, paprika, cayenne pepper and rosemary. Blend the ingredients for until smooth.
Transfer the mixture into a small frying pan over a low heat and mix in the sugar, bay leaves and water. Reduce the sauce by simmering for 20 minutes, stirring often to prevent it sticking and burning.
Allow the sauce to cool off, remove the bay leaves and return the mixture to the blender.
Add the olive oil and blend again for a minute or 2 until completely smooth. Add some salt to taste. Remove from the blender into a bottle or jar and use immediately or store in the fridge for a few days.