I can’t really call this a recipe as such as its just a combination of what I would say are awesome ingredients and anyone can mix them up. I’m sharing it simply because it’s a mix I often use to season fish or chicken, especially when I’m planning on serving it with a simple salad. Individually they are great but put them together and its like a party in your mouth:D

Piri Piri Facts
Piri Piri is Swahili for “pepper pepper” and is the smallest member of the capsicum family descending from South America. Originally it grew in the wild in Africa but these days its grown commercially in Zambia, Uganda, Malawi and Zimbabwe. It’s also known as peri peri, pili pili and even African birds eye chili. In the UK you will see it called Piri Piri especially if you are a favourite of the restaurant Nando’s, as this is how the Portuguese spell it!

Piri piri sauce is a marinade or seasoning that is Portuguese in origin and is usually made from crushed chillies, citrus peel, onion, pepper, salt, lemon juice, bay leaves, paprika, pimentos, basil, oregano and tarragon.

Recipes for the sauce mix generally vary from region to region but common ingredients are chilli, lemon, oil and red bell peppers.

For this (non) “recipe” I’ve used a variety of chillies and herbs and its versatile enough for you to tweak it if you wanted to. I used dried ingredients except for the peel; I used fresh, only because I couldn’t find any dried. If you wanted to make it as a sauce fresh ingredients (e.g. Onion, garlic, ginger) and add in some sweet red peppers and maybe a handful of tomatoes.


Based on 12 TBSP
Total Carbs 0.92g
Fiber 0.36g
Net Carbs 0.57g
Protein 0.15g
Fat 0.10g
Kcal 4.5

Based on 6 servings (2 Tablespoons each serving)
Total Carbs 1.8g
Fiber 0.71g
Net Carbs 1.1g
Protein 0.31g
Fat 0.21g
Kcal 9

Print Recipe
Piri Piri Spice Mix
A zesty, spicy seasoning mix perfect for seasoning meat and fish - use as little or as much as you like!
Course Condiments
Prep Time 10 min
Course Condiments
Prep Time 10 min
  1. Measure out all of the ingredients into a bowl and stir until its all combined.
  2. Pour the mixture into a small jar and if using fresh peel, keep in the fridge for freshness. If using dried peel the mixture will keep for much longer and can be kept in the cupboard.
  3. Ideally use 1 - 2 TBSP.
Recipe Notes

Storage :-

Fresh - 1 week
Dried - Approx 2-3 months


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