Peri Peri Marinade

Ingredients

• 1 largered pepper
• 1 largeonion
• 3–4red chillies
• 7–8garlic cloves
• to tastesalt
• 1 tablespoonpaprika
• 1 tablespooncayenne pepper
• 1 teaspoonblack pepper
• 1 teaspoonwhite pepper
• 1 tablespoononion powder
• 1 tablespoonoregano and thyme
• 1 largetomato
• to tastelemon zest
• 4 tablespoonslemon juice
• 6 tablespoonsolive oil

Instructions

1. 1

   Roast the vegetables

   Heat the oven to 180°C. Put the red pepper, garlic and cubed onion on a baking tray with some of the olive oil, then roast for 7–8 minutes, until golden on top.

2. 2

   Blend the marinade

   Transfer the roasted vegetables to a blender. Add all the spices, tomato, lemon zest, lemon juice and the remaining olive oil, then blend for 3–5 minutes until thick.

3. 3

   Use the sauce

   The peri peri marinade is ready to use.

What is peri peri marinade?

Peri peri, also written piri-piri, is a chilli-forward sauce associated with Portuguese-African cooking traditions. Its defining character is a lively combination of heat, tang and savoury aromatics.

This version gets body from roasted pepper, onion and tomato, while lemon and a generous mix of spices keep the flavour bright and warming.

Nutrition and macros by portion

The nutrition label shows one serving as written: 235 calories, 3g protein, 13g carbs, 21g fat.

The olive oil is the main source of fat, while the pepper, onion and tomato provide most of the carbohydrates; the vegetables contribute a little protein. Serve it with a protein-rich main and vegetables or a modest portion of rice to make a more balanced plate.

Why roast the vegetables first?

Roasting the pepper, onion and garlic briefly softens them and adds browned notes to the blend. Spread them out on the tray so they roast rather than steam.

The recipe gives a short roasting time, so check for golden patches on top rather than expecting the vegetables to be completely soft.

Getting the right consistency

Blending for 3–5 minutes should bring the oil, tomato and roasted vegetables together into a thick sauce. Stop to scrape down the sides if pieces are stuck above the blades.

Chilli choice: the amount and type of heat can vary, so taste the finished marinade before using it and adjust the salt to suit.

Balancing the flavours

Lemon: the juice and zest provide sharpness to balance the olive oil and warm spices. Zest only the coloured outer peel to avoid adding bitterness.

Spices: paprika, cayenne, black pepper, white pepper, onion powder, oregano and thyme build a layered flavour. Measure them before blending so they distribute evenly.

Ways to use it

Coat your chosen ingredients evenly with the marinade before cooking, or offer it at the table as a punchy sauce. The recipe does not specify a marinating or cooking time, so follow the directions for the food you are preparing.

It also works as a flavourful accompaniment to rice, potatoes or grilled vegetables, which can mellow the chilli heat.

Serving ideas

Pair a peri peri-marinated main with a plain starch such as rice or potatoes and a fresh salad or cooked vegetables. These sides offer contrast to the sauce’s concentrated spice and acidity.

If serving the marinade separately, start with a small spoonful and add more to taste.

Recipe notes & tips

• Cut the onion into evenly sized cubes so it browns at a similar pace to the other vegetables.
• Arrange the vegetables in a single layer on the tray for better browning.
• Use a blender that can handle a thick mixture, and pause to scrape down its sides if needed.
• Taste the blended sauce before adding salt, since the recipe leaves the amount to preference.
• Keep the lemon zest finely grated so it blends smoothly into the marinade.

Variations

• Milder heat: Use fewer chillies and reduce the cayenne to suit your preference.
• More citrus: Add extra lemon zest for a brighter, more fragrant finish.
• Smokier flavour: Swap in smoked paprika for the paprika.
• Herb change: Use a different mix of dried herbs in place of the oregano and thyme.
• Smoother sauce: Blend for longer, stopping to scrape down the sides as needed.

Common mistakes to avoid

• Crowding the tray: The vegetables may steam instead of browning; spread them out in a single layer.
• Over-roasting: The recipe calls for just 7–8 minutes; check for golden tops so the vegetables do not dry out.
• Adding all the chilli without tasting: Heat levels vary; taste the finished blend and adjust how much you use.
• Leaving large pieces: They can make the texture uneven; blend until the marinade is thick and cohesive.
• Zesting too deeply: The white pith can taste bitter; grate only the coloured lemon peel.

How to store

Transfer the marinade to a clean, covered container and refrigerate it; use within 3–4 days. Stir before using, as the oil may separate, and discard it if its smell or appearance changes.

Frequently asked questions