Periperi Portuguese Hot Sauce
Ignite your taste buds with this vibrant and fiery Periperi Portuguese Hot Sauce, a true celebration of bold flavors and versatile seasonings. Made with zesty African bird's eye chilies (or red chili peppers), a sweet touch of red bell pepper, and aromatic garlic, this homemade hot sauce combines smokiness from paprika, tangy lemon juice, and a hint of brown sugar for balance. Blended to a smooth, luscious texture, then gently simmered to meld the flavors, this sauce is perfect as a marinade, dipping sauce, or condiment to elevate meats, seafood, or roasted veggies. Easy to make in just 25 minutes, this tantalizing recipe is a must-have for spice enthusiasts and fans of Portuguese cuisine. Store it in the refrigerator to let the flavors deepen even further—though it’s almost impossible to resist right away!
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Recipe Information
Ingredients
- 10 pieces African bird's eye chili (or red chili peppers)
- 6 pieces Fresh garlic cloves
- 1 medium Red bell pepper
- 120 ml Olive oil
- 60 ml White vinegar
- 1 teaspoon Smoked paprika
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 1 teaspoon Brown sugar
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground black pepper
Instructions
Step 1: Prepare the chilies by removing the stems. If you prefer a milder sauce, deseed the chilies; otherwise, use them whole.
Step 2: Roughly chop the red bell pepper and peel the garlic cloves.
Step 3: In a blender or food processor, combine the chilies, red bell pepper, garlic, smoked paprika, dried oregano, salt, brown sugar, and black pepper.
Step 4: Add the olive oil, white vinegar, and lemon juice to the blender. Blend until the mixture becomes a smooth and slightly thick sauce. Scrape down the sides of the blender as needed.
Step 5: Transfer the sauce to a small saucepan and heat over medium-low heat for about 5-7 minutes, stirring occasionally to allow the flavors to meld together. Do not let it boil.
Step 6: Remove the saucepan from heat and let the sauce cool to room temperature.
Step 7: Once cooled, pour the sauce into sterilized glass jars or bottles and refrigerate. The flavors will develop further as the sauce sits—ideally let it rest for 24 hours before using.
Step 8: Use as a marinade, dipping sauce, or condiment. Enjoy!
Nutrition Facts
Calories |
1172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 9.2 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
