Prep 5 mins
Cook 0 mins
Peri Peri, the national hot sauce of Zimbabwe, is an ancestor of many of our Acadian (and other southern) hot sauces.
- 4-5 fresh hot chili peppers, chopped (such as jalapeno, habanero)
- 118.29 ml lemon juice or 118.29 ml lime juice
- 14.79 ml cayenne pepper (to taste) or 14.79 ml red pepper (to taste)
- 3-4 garlic cloves
- 9.85 ml paprika
- 9.85 ml kosher salt
- 29.58 ml dried oregano
- 4.92 ml sugar (optional)
- 59.16-73.94 ml olive oil
- Combine all ingredients in a blender and process to a smooth paste. Refrigerate for at least 24 hours to allow flavours to develop.
- Prior to cooking, I recommend seasoning lightly with additional kosher salt.
- Suggested cooking method: Coat chicken pieces in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator.
- For oven cooking, it's important that the chicken pieces be arranged with no space between them. Using a dish that is too large will cause the sauce to burn off when cooking.
- Another authentic cooking method is to "butterfly" a whole chicken, which is to split a cleaned whole chicken down the center enough to allow it to lie flat, but without cutting it into two pieces. Then flatten it by hitting it with a mallet or sturdy bottle and coating the chicken with Peri Peri and marinating overnight before grilling.