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pork with peri peri sauce from Café 7

Peri-Peri Sauce

Café 7
Course Sauce
Cuisine African


  • Food processor or blender
  • Saucepan
  • Jars or bottles (for storing)


  • 2 red onions, roughly chopped
  • 1 head garlic cloves, peeled and roughly chopped
  • 1 cup African brid's eye chilies, stems removed (can sub with red jalapeño or red serrano chilies)
  • 2 red bell peppers, seeds removed and roughly chopped
  • 3 ripe tomatoes
  • 4 tbsp olive oil
  • Juice and zest of 3 lemons
  • cup red wine vinegar
  • 2 tbsp sugar
  • 1 tbsp salt
  • 1 tsp cracked black pepper
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tbsp smoked paprika


  • Combine all ingredients in a food processor or blender and mix until all the ingredients are finely chopped and the mixture is saucy.
  • Transfer to a saucepan over medium heat and simmer for 20 minutes, stirring every few minutes to prevent the sauce from burning.
  • After 20 minutes, check the seasoning and adjust. The sauce should be well balanced with a good kick of spice and sourness from the lemon and vinegar.
  • Pour into jars or bottles and keep in the refrigerator for up to 2 weeks.


“This is a very bold and spicy dish. I would suggest pairing it with a zesty red wine, such as a Cabernet Sauvignon or Zinfandel. My personal favorite is Joel Gott’s zinfandel.” – Carey Douglas, Chef
Keyword african bird's eye chilies, cafe 7, hot sauce, nandos, peri peri sauce, peri-peri, spicy