Jan Braai’s Homemade Peri-Peri Sauce Recipe

Control the heat with this Jan Braai peri peri sauce recipe

General info

Serves: 1 medium jar
Preparation Time: 10 mins
Cooking Time: 30 mins


  • 8 cloves garlic, finely chopped
  • ½ cup oil
  • ½ cup grape vinegar (red or white)
  • ½ cup lemon juice
  • ½ cup water
  • 2 tbsp paprika
  • 2 tbsp chilli powder
  • 2 tbsp coarse salt
  • A few small, hot chillies


We show you how to make peri peri sauce with this South African peri peri sauce recipe. Making homemade peri peri sauce will become your new cooking crush after you give this one a go!

  1. Put the garlic, oil, vinegar, lemon juice, water, paprika, chilli powder and salt in a glass jar. Close the lid tightly and shake well until the ingredients are mixed and all the salt has dissolved.
  2. Taste the sauce and start adding chopped fresh chilli to taste. Remember that your guests might like much less heat than you do – I often make two batches of this sauce, one with fewer chillies than the other. Remember not to touch your eyes or any other sensitive parts of your body while making this sauce, as you will burn yourself. As soon as you are finished preparing it, wash your hands thoroughly (and then still be careful).
  3. This sauce will improve with age and keeps for several weeks in the fridge.

Watch our video to see how to easily pickle veggies

Get your copy of the The Great South African Cookbook for R450 at www.quivertreepublications.com

Image: iStock

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African bird’s eye or piri-piri chillies are my first choice for this sauce – they are small and very hot – but you can use any small, potent chillies. The very best option is to grow your own.

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