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Piri Piri Sauce

This mouthwatering chilli piri piri sauce from DJ BBQ will add fiery heat to your chicken wings this summer. Make extra and keep it in the fridge for hot sauce all year round.

From the book


This recipe is inspired by the Lagos region of Portugal, where I spent three summers working and which I still visit every year. There are loads of local versions of the sauce, but I’ve adapted the recipe by adding bourbon whisky to give it a bit of Southern US flair.

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8 fresh malagueta or piri piri chillies (use regular red chillies if you need to)
3 cloves of garlic, peeled
180ml olive oil
50ml cider vinegar
2 tbsp bourbon whiskey
juice from ½ a lemon
1 tsp sea salt

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If you have a blender you can use that to mix up this rad concoction, otherwise get all feral and just chop and mix. Wearing gloves, halve the chillies lengthways and scrape out the seeds (or keep them in for über heat), then finely slice and put into a bowl. Finely slice the garlic and add to the bowl with the remaining ingredients. Mix well, then use straight away to make my piri piri chicken wings (see page 52 of Jamie’s Food Tube: The BBQ Book), or store in sterilized bottles or jars in the fridge for up to 6 months. My good friend Adriano Shepherd says, ‘You need to let this brew and do its thing for at least 2 weeks before using.’ Adriano owns one of my top-five restaurants on this planet, Beach Bar, so I’d heed his advice. Now go find the closest mirror and tell yourself: ‘You are an awesome person.’

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From the book: Jamie’s Food Tube: The BBQ Book

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