Nando’s Medium PERi-PERi Sauce
Recreate Nando’s Medium PERi-PERi Sauce at home — the perfect balance of smoky chilli heat, garlic, and citrus. This bold, spicy sauce delivers that signature peri-peri kick that Nando’s is famous for. Use it as a marinade, dip, or drizzle to bring flame-grilled flavour to your chicken, prawns, or veggies. ✅ Authentic Nando’s-style recipe using real bird’s eye chillies. ✅ Medium spice level — balanced, fiery, and full of depth. ✅ Ideal as both a cooking marinade and dipping sauce.
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Why you’ll love it
This homemade Nando’s Medium PERi-PERi Sauce brings the famous restaurant flavour to your kitchen — fiery, tangy, and perfectly balanced. Made with real bird’s eye chillies, garlic, paprika, and lemon, it delivers just the right level of heat to wake up your taste buds without overwhelming them. It’s versatile too — use it as a marinade, table sauce, or dipping sauce for anything from grilled chicken and prawns to roasted vegetables or chips. Unlike bottled versions, this homemade blend is free from preservatives and full of fresh, natural flavour. The beauty of this sauce lies in its simplicity and authenticity. Every spoonful captures the essence of Nando’s — bright, smoky, and satisfyingly spicy — giving you that signature PERi-PERi experience anytime you want it.
About the original
Nando’s, founded in Johannesburg in 1987, built its cult following around Portuguese-Mozambican peri-peri chicken — flame-grilled, juicy, and basted in sauces of varying heat. The Medium PERi-PERi is their signature flavour: balanced enough for everyday use but bold enough to taste unmistakably Nando’s.
This sauce captures that iconic balance of heat, smoke, citrus, and garlic, delivering the same addictive kick you’d find in the restaurant. Making it at home means fresher ingredients, richer flavour, and complete control over the spice level — no bottle required.
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Ingredients
- 6-8 piece Red bird's eye chillies — Adjust for heat
- 1 piece Red bell pepper — Medium, chopped
- 5 clove Fresh garlic cloves
- 100 ml Olive oil
- 80 ml White wine vinegar
- 2 tbsp Lemon Juice
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
- 1 tsp Salt
- ½ tsp Black Pepper
- 1 tsp White Sugar — Or honey also works
- 60 ml Water — adjust for consistency
Method
Prep your ingredients:
Roughly chop the red bell pepper and bird’s eye chillies — you can remove the seeds from a few chillies for a milder sauce or keep them all in for full Nando’s-style heat. Peel the garlic cloves and measure out your liquids so everything’s ready to blend.Blend into a smooth paste:
Add the chopped chillies, red pepper, garlic, olive oil, vinegar, lemon juice, smoked paprika, oregano, salt, pepper, sugar, and water to a blender. Blend on high speed until the mixture turns into a smooth, fiery red paste. Scrape down the sides to make sure all the herbs and skins are fully incorporated.Cook to develop flavour:
Pour the blended sauce into a saucepan and bring it to a gentle simmer over low–medium heat. Stir occasionally for about 8–10 minutes. This step helps the vinegar mellow, the garlic soften, and the natural oils infuse through the sauce. You’ll notice the colour deepen and the consistency become slightly thicker.Taste and adjust:
Once it’s cooked, taste your sauce. Add extra lemon juice for brightness, a pinch more salt for balance, or a teaspoon of sugar if the acidity feels too sharp. For a smoky restaurant-style depth, you can stir in an extra ½ teaspoon of smoked paprika or a dash of liquid smoke.Optional — strain for smoothness:
If you prefer a sleek, bottled texture like the official Nando’s sauces, pass the mixture through a fine sieve or cheesecloth to remove any remaining chilli or pepper skins. This gives a silky finish ideal for drizzling.Cool and store:
Allow the sauce to cool fully, then pour it into a sterilised glass jar or bottle. Seal tightly and refrigerate. It will keep for around 2 weeks and the flavour actually improves after 12–24 hours as the chilli and garlic settle.Serve and enjoy:
Use the sauce as a marinade for chicken, prawns, or tofu before grilling, or as a table sauce for chips, wraps, or burgers. Shake well before using, and warm gently if you want to serve it as a basting sauce.
Tips & Variations
- Adjust the Heat: Use fewer chillies for mild, or add a few extra for Extra Hot. For smoky depth, roast the chillies first.
- Make it Creamy: Mix 2 tbsp of sauce with 1 tbsp mayonnaise or Greek yogurt for a creamy peri-peri dip.
- Thick Like the Bottle: Add ½ tsp xanthan gum or 1 tsp cornstarch slurry while simmering for a glossy, clingy texture.
- Marinade Magic: Use 3 tbsp per chicken breast, marinate for 1–2 hours, then grill or bake for authentic Nando’s-style flavour.
- Storage: Keeps 2 weeks refrigerated, or freeze in ice cube trays for easy single uses. Shake before serving.
FAQs
- How spicy is Nando’s Medium PERi-PERi sauce?
- It’s a moderate heat — lively but not overpowering. Expect a balanced burn that still allows the lemon and garlic flavours to shine.
- Can I use other chillies?
- Yes. Substitute bird’s eye chillies with cayenne or red serrano peppers for a similar flavour if African bird’s eye aren’t available.
- Can I use it straight away?
- Technically yes, but the flavour improves dramatically after resting overnight in the fridge.
- Is this sauce vegan and gluten-free?
- Yes — it’s 100% vegan, dairy-free, and gluten-free.
- What can I serve it with?
- Perfect with grilled chicken, chips, wraps, burgers, or rice bowls. Try pairing it with your Nando’s Fully Loaded Chips or Peri-Peri Chicken Wrap.
Nutrition (per serving)
| Calories | 105 kcal |
|---|---|
| Protein | 0.8 g |
| Fat | 9.2 g |
| Carbs | 3.9 g |
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