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The Wife's Peri Peri Sauce

The Wife's Peri Peri Sauce

Peri Peri is the iconic South African hot sauce and now you can make it your own. Use it on everything from chicken to steak to veggies as a dip or marinade.

I like to bring the hearty flavours of this sauce out by first frying the onion and red pepper in the olive oil. I find it also helps the sauce to keep for longer.

Reprinted with permission from A Taste of South Africa with The Kosher Butcher's Wife

  • Duration
  • Cook Time
  • Prep Time
  • 2-3 cupsServings


  • 1 large onion, roughly chopped
  • 1 red bell pepper, deseeded and roughly chopped
  • 4 tablespoons olive oil
  • 1 bulb garlic, cloves peeled and roughly chopped
  • 1½ cups African bird’s eye chillies, stems removed
  • 2 tablespoons tomato paste
  • Juice of 2 lemons
  • ⅓ cup red wine vinegar
  • 1 tablespoon smoked paprika
  • 3 heaped tablespoons soft brown sugar 
  • 2 bay leaves
  • 1 tablespoon salt
  • 1 teaspoon cracked black pepper
  • ½ cup cooking oil 


1. Saute onions and pepper in olive oil in a medium saucepan until just cooked.

2. Add the garlic, chilies, tomato paste, lemon juice, vinegar, paprika and sugar and stir well to mix. Allow to simmer for 5 minutes, then switch off the heat.

3. Use a hand blender to blend until smooth. Add the bay leaves, salt and pepper, then add the cooking oil.

4. Transfer to a sterilized bottle, seal and refrigerate. Every third day or so, invert the bottle. This helps to prevent any mold from forming.