Piri-Piri Sauce

  • Serves

    makes 1 1/2 Cups


This recipe is based on one by Jorge Jordao, the chef at Zambi, a restaurant in Maputo, Mozambique. We found red fresno chiles to be the best substitute for the more traditional, but harder-to-find, African bird's-eye chiles.


  • 10 red fresno chiles (seeded, if you like, for a milder sauce)
  • 6 tbsp. fresh lime juice
  • 4 tsp. dark brown sugar
  • 1 tbsp. olive oil
  • 1 tbsp. finely chopped fresh ginger
  • ½ tbsp. white wine vinegar
  • ½ tsp. kosher salt
  • 2 cloves garlic


Step 1

In a blender, combine chiles with lime juice, brown sugar, olive oil, ginger, vinegar, salt, and garlic and puree into a chunky sauce.

Step 2

Refrigerate, covered, for up to 2 weeks. Serve with chicken, steak, fish, or eggs.

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