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Piri Piri (African Bird's Eye Chili) Sauce

Featured in the Honolulu Star-Advertiser on September 17, 2014.



Piri Piri (African Bird's Eye Chili) Sauce

  • 1 cup extra virgin olive oil
  • 1 large red bell pepper, seeded and finely chopped
  • 4 fresh African bird's eye chilies, seeded and minced (substitute with Hawaiian chili peppers)
  • 4 fresh jalapeno peppers, seeded and chopped
  • 4 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 2 tablespoons lime juice, freshly squeezed
  • 2 tablespoon lemon juice, freshly squeezed
  • Kosher salt and pepper to taste


In a medium sauce pan over medium-high, heat olive oil. Add peppers, chilies, garlic and paprika and cook for 4 minutes, stirring constantly. Remove from heat and cool. Combine cooked peppers, vinegar and lemon juice in a blender. Blend until mostly smooth. Season with salt and pepper. Transfer to clean/sterile jar, cover and refrigerate for 3 days before using. Use to marinate chicken or prawns before grilling. Or serve as a dipping sauce with any cooked meat or seafood. Makes 2 cups.

Approximate Nutrient Analysis per 2 tablespoons serving as dipping sauce (not including salt to taste):
130 calories, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 0 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 0 g protein


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