• Servings 1 cup
  • Prep 10 min
  • Cuisine
  • Skill Level

Peri Peri Hot Sauce


  • 8 dried arbol chilies, stemmed
  • 3 tbs extras virgin olive oil
  • 2 tbs kosher salt
  • 8 cloves garlic, peeled
  • 2 tbs tomato paste
  • 1 shallot, chopped
  • 1 tbs sugar
  • 1 tbs paprika
  • 1 tbs five spice powder
  • 2 tsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 3 bay leaves, crumbled

The Peri Peri pepper originates in Africa. It is very hard to come by in the USA so we have substituted arbol chilies which have a similar flavor. The sauce can be used as a hot sauce strait out of the bottle or it can be used as a marinade for chicken, beef, pork or seafood.


  • Process the Chilies, oil, salt, garlic, tomato paste, shallot, sugar, paprika, five spice powder, lemon zest and juice, pepper, cayenne and bay leaves in a food processor ¬†and pulse to combine.
  • Taste the paste, and if you would like it hotter add more chilies and process until smooth.
  • Place sauce in a jar with a tight fitting lid and refrigerate until ready to use.

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