Piri‑Piri Sauce – 60-Minute Recipe
A fiery, tangy Piri‑Piri sauce that bursts with citrus and smoky heat. Perfect for grilling, dipping, or drizzling over roasted vegetables, this vegan sauce delivers bold flavor in minutes.
Recipe by Johnny Morillo· Structured by ReelsMeals
From: Instagram(view original)
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About this saved recipe
Ingredients
- 3 red bell pepper
- 1 red onion
- 3 clove garlic
- 1 chili red chili
- 1/4 cup lemon juice
- 1/4 cup apple cider vinegar
- 2 tbsp smoked paprika
- 1 tbsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1/4 cup water
- a small bunch coriander (cilantro)
Instructions
- 1Preheat the oven to 392°F (390°F).
- 2Place the whole red bell peppers on a baking sheet and roast for 25–30 minutes, turning once, until the skins are blistered and charred.
- 3Remove the peppers from the oven, transfer to a bowl, cover with a clean kitchen towel and let them steam for 5 minutes to loosen the skins.
- 4Peel off the charred skins, discard the seeds, and roughly chop the roasted peppers.
- 5In a blender or food processor, combine the roasted peppers, chopped red onion, minced garlic, chopped red chilies, lemon juice, apple cider vinegar, smoked paprika, ground cumin, dried oregano, salt, ground black pepper, brown sugar, olive oil, and water.
- 6Blend on high speed until the mixture is completely smooth; scrape down the sides as needed.
- 7Taste the sauce and adjust seasoning: add more salt, a splash more vinegar, or a little extra brown sugar to balance acidity and heat; if the sauce is too thick, blend in additional water, one tablespoon at a time, until the desired consistency is reached.
- 8Optional: stir in the optional coriander (cilantro) for a fresh herbal note.
- 9Transfer the finished sauce to a clean jar, allow it to cool to room temperature, then seal and refrigerate.
- 10The sauce will keep for about two weeks when stored in the refrigerator.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Steam peppers before peeling
After roasting, cover the peppers with a clean kitchen towel and let them steam for 5 minutes to loosen the skins.
Scrape blender sides
Blend on high until smooth, pausing to scrape down the sides as needed.
Adjust thickness gradually
If the sauce is too thick, add water one tablespoon at a time while blending until the desired consistency is reached.
Add cilantro after blending
Stir in the optional coriander (cilantro) only after the sauce is fully blended for a fresh herbal note.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Piri‑Piri Sauce?
- About 1 hour in total: 30 minutes of prep and 30 minutes of cooking.
- How many servings does this Piri‑Piri Sauce recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Piri‑Piri Sauce recipe come from?
- It was shared by Johnny Morillo on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.