18 Spicy Peri Peri Sauce Recipes for Flavorful Meals

Nothing spices up a meal quite like a bold, fiery Peri Peri sauce! Whether you’re drizzling it over grilled chicken, mixing it into marinades, or using it as a zesty dip, these 18 recipes will transform your dishes into flavor-packed feasts. Perfect for home cooks looking to add some heat to their culinary creations, this roundup is your ticket to turning everyday meals into extraordinary experiences. Let’s dive in!

Homemade Peri Peri Chicken with Garlic and Lime

Delight in the vibrant flavors of this Homemade Peri Peri Chicken, a dish that marries the fiery kick of peri peri sauce with the zesty freshness of garlic and lime. Perfect for those who cherish bold flavors, this recipe promises a culinary adventure right in your kitchen.

Ingredients

• Chicken thighs – 4
• Peri peri sauce – ½ cup
• Garlic – 4 cloves, minced
• Lime – 1, juiced
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a bowl, combine the peri peri sauce, minced garlic, lime juice, olive oil, and salt, whisking until the mixture is uniform. Tip: For an extra flavor boost, let the marinade sit for 10 minutes before using.
3. Place the chicken thighs in a large resealable bag and pour the marinade over them, ensuring each piece is thoroughly coated. Tip: Massaging the marinade into the chicken helps it absorb the flavors more deeply.
4. Seal the bag and refrigerate for at least 2 hours, or overnight for best results. Tip: Marinating longer intensifies the flavors, making the chicken even more delicious.
5. Arrange the marinated chicken thighs on a baking tray lined with parchment paper, spacing them evenly.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and slightly charred.
7. Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.

Captivating in its simplicity, this dish boasts a perfect balance of heat, tang, and umami, with the chicken emerging succulent and flavorful. Serve it atop a bed of cilantro-lime rice or alongside a crisp salad for a meal that’s as visually appealing as it is delicious.

Grilled Peri Peri Shrimp Skewers with Pineapple

These Grilled Peri Peri Shrimp Skewers with Pineapple offer a vibrant blend of spicy and sweet, perfect for elevating your summer grilling repertoire. The succulent shrimp, marinated in a fiery peri peri sauce, pairs beautifully with the caramelized sweetness of grilled pineapple, creating a dish that’s as visually appealing as it is delicious.

Ingredients

• Shrimp – 1 lb
• Pineapple – 1 cup, cubed
• Peri peri sauce – ¼ cup
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for a temperature of 375°F to ensure even cooking without burning.
2. Thread the shrimp and pineapple cubes alternately onto skewers, leaving a small space between each piece for even heat distribution.
3. Brush the skewers lightly with olive oil to prevent sticking and to help achieve those desirable grill marks.
4. Season the skewers with salt, then generously coat them with peri peri sauce, ensuring each piece is well-covered for maximum flavor.
5. Place the skewers on the grill, cooking for 2-3 minutes per side. The shrimp should turn pink and opaque, and the pineapple should have slight char marks.
6. Remove from the grill and let rest for a minute before serving to allow the juices to redistribute, ensuring every bite is moist and flavorful.

The skewers boast a delightful contrast between the spicy, tangy shrimp and the sweet, juicy pineapple, with a smoky undertone from the grill. Serve them over a bed of cilantro lime rice for a complete meal that’s sure to impress.

Peri Peri Roasted Potatoes with Smoked Paprika

These golden, crispy-edged potatoes are a testament to the magic of simple ingredients transformed by bold flavors. The smoky depth of paprika and the fiery kick of peri peri seasoning create a side dish that’s anything but ordinary.

Ingredients

• Potatoes – 2 lbs
• Olive oil – 3 tbsp
• Peri peri seasoning – 1 tbsp
• Smoked paprika – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 425°F to ensure a crispy exterior.
2. Cut the potatoes into 1-inch cubes for even cooking.
3. Toss the potatoes with olive oil, peri peri seasoning, smoked paprika, and salt in a large bowl until evenly coated.
4. Spread the potatoes in a single layer on a baking sheet, giving them space to crisp up.
5. Roast for 25 minutes, then flip the potatoes for uniform browning.
6. Continue roasting for another 20-25 minutes until the potatoes are golden and crispy.
7. Let the potatoes rest for 5 minutes before serving to enhance their texture.

Kick your meal up a notch with these potatoes, their smoky heat perfectly balanced by a creamy aioli or a cooling yogurt dip. The contrast of textures—crispy on the outside, tender within—makes every bite a delight.

Spicy Peri Peri Wings with Yogurt Dip

Kick off your culinary adventure with these Spicy Peri Peri Wings, a dish that marries the fiery kick of peri peri sauce with the cooling embrace of a creamy yogurt dip, perfect for those who dare to balance heat with harmony.

Ingredients

• Chicken wings – 2 lbs
• Peri peri sauce – ½ cup
• Olive oil – 2 tbsp
• Greek yogurt – 1 cup
• Lemon juice – 1 tbsp
• Salt – 1 tsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the wings to perfection.
2. In a large bowl, toss the chicken wings with olive oil and salt until evenly coated, a step that guarantees every bite is flavorful.
3. Arrange the wings on a baking sheet in a single layer, ensuring they don’t touch for even cooking and crispiness.
4. Bake for 25 minutes, then flip each wing carefully to achieve a uniform golden-brown color on both sides.
5. Brush the wings generously with peri peri sauce and return to the oven for an additional 10 minutes, allowing the sauce to caramelize slightly.
6. While the wings bake, whisk together Greek yogurt and lemon juice in a small bowl to create a smooth, tangy dip that complements the spice.
7. Serve the wings hot with the yogurt dip on the side, inviting guests to dive into the contrast of flavors.

Delight in the crispy exterior giving way to juicy meat, each bite a dance of spicy and creamy. For an extra touch, garnish with fresh herbs or a sprinkle of smoked paprika to elevate the presentation.

Peri Peri Pulled Pork Sliders with Coleslaw

Zesty flavors meet tender textures in this irresistible dish that promises to elevate your next gathering. Perfectly spiced peri peri pulled pork pairs harmoniously with crisp coleslaw, all nestled within soft slider buns for a bite that’s both bold and balanced.

Ingredients

• Pork shoulder – 3 lbs
• Peri peri sauce – ½ cup
• Slider buns – 12
• Coleslaw mix – 4 cups
• Mayonnaise – ½ cup
• Apple cider vinegar – 2 tbsp
• Sugar – 1 tbsp
• Salt – 1 tsp

Instructions

1. Preheat your oven to 300°F.
2. Place the pork shoulder in a roasting pan and coat evenly with ¼ cup of peri peri sauce.
3. Cover the pan tightly with aluminum foil and roast for 4 hours, or until the pork is tender enough to shred easily with a fork.
4. While the pork cooks, prepare the coleslaw by whisking together mayonnaise, apple cider vinegar, sugar, and salt in a large bowl.
5. Add the coleslaw mix to the bowl and toss until evenly coated. Refrigerate until ready to use.
6. Once the pork is done, remove it from the oven and let it rest for 10 minutes before shredding.
7. Shred the pork using two forks, then mix in the remaining ¼ cup of peri peri sauce.
8. Toast the slider buns lightly for about 2 minutes in the oven at 350°F for added texture.
9. Assemble the sliders by placing a generous amount of pulled pork on each bun, topped with a spoonful of coleslaw.

Lusciously tender and bursting with flavor, these sliders offer a delightful contrast between the spicy, smoky pork and the cool, crunchy coleslaw. Serve them at your next barbecue for a crowd-pleasing dish that’s as visually appealing as it is delicious.

Peri Peri Grilled Corn with Herb Butter

Peri Peri Grilled Corn with Herb Butter is a vibrant dish that brings a fiery kick to your summer barbecues, perfectly balancing the sweetness of corn with the bold flavors of peri peri and the freshness of herb butter.

Ingredients

• Corn on the cob – 4 ears
• Butter – ½ cup, softened
• Fresh parsley – 2 tbsp, finely chopped
• Garlic – 1 clove, minced
• Peri peri sauce – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F, to ensure a perfect char without burning the corn.
2. In a small bowl, mix the softened butter, chopped parsley, minced garlic, and salt until well combined for the herb butter.
3. Peel back the husks of the corn without removing them, remove the silk, then spread the herb butter evenly over each ear of corn.
4. Pull the husks back over the corn and soak them in cold water for 10 minutes to prevent burning during grilling.
5. Place the corn on the grill, cover, and cook for 15 minutes, turning every 5 minutes for even cooking.
6. Remove the corn from the grill, carefully peel back the husks, and brush each ear with peri peri sauce for that signature spicy flavor.
7. Return the corn to the grill, husks off, and cook for an additional 2 minutes per side to caramelize the sauce.

Vibrant and bursting with flavor, this dish offers a delightful contrast between the smoky, charred exterior and the tender, buttery interior. Serve it alongside a cooling dip or as part of a larger barbecue spread to impress your guests with minimal effort.

Peri Peri Halloumi and Veggie Kebabs

Whisking together the vibrant flavors of smoky peri peri and the creamy, salty delight of halloumi, these kebabs are a testament to the joy of summer grilling. Paired with crisp, colorful veggies, they’re a feast for the senses and a breeze to prepare.

Ingredients

• Halloumi cheese – 8 oz, cut into 1-inch cubes
• Red bell pepper – 1, cut into 1-inch pieces
• Zucchini – 1, sliced into ½-inch rounds
• Red onion – 1, cut into 1-inch pieces
• Olive oil – 2 tbsp
• Peri peri sauce – 3 tbsp

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. Thread the halloumi, red bell pepper, zucchini, and red onion onto skewers, alternating between ingredients.
3. In a small bowl, whisk together the olive oil and peri peri sauce. Brush this mixture generously over the assembled kebabs.
4. Place the kebabs on the grill. Cook for 3-4 minutes on each side, or until the halloumi is golden and the veggies have slight char marks.
5. Remove from the grill and let rest for 2 minutes before serving to allow the flavors to meld beautifully.

As you bite into these kebabs, the halloumi’s slight resistance gives way to a molten center, while the veggies offer a crisp contrast. Serve them atop a bed of quinoa or with a side of cooling tzatziki for a meal that’s as balanced as it is bold.

Peri Peri Beef Skewers with Peanut Sauce

Unveiling a dish that marries the fiery zest of Peri Peri with the rich, creamy undertones of peanut sauce, these skewers are a testament to the art of balancing flavors. Perfect for a summer barbecue or a cozy indoor gathering, they promise to transport your palate to new heights.

Ingredients

• Beef sirloin – 1 lb, cut into 1-inch cubes
• Peri Peri sauce – ¼ cup
• Peanut butter – ½ cup
• Soy sauce – 2 tbsp
• Lime juice – 1 tbsp
• Honey – 1 tbsp
• Garlic – 2 cloves, minced
• Wooden skewers – 8, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a bowl, combine beef cubes with Peri Peri sauce, ensuring each piece is evenly coated. Let marinate for 15 minutes.
3. Thread the marinated beef onto the soaked skewers, leaving a small space between each cube.
4. Grill the skewers for 3-4 minutes on each side for medium-rare, or until desired doneness is achieved.
5. While the skewers grill, whisk together peanut butter, soy sauce, lime juice, honey, and minced garlic in a small saucepan over low heat until smooth. Tip: If the sauce is too thick, add a tablespoon of water at a time until desired consistency is reached.
6. Remove skewers from the grill and let them rest for 2 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring each bite is succulent.
7. Drizzle the peanut sauce over the skewers or serve on the side for dipping. Tip: For an extra kick, sprinkle crushed red pepper flakes over the finished dish.

Flavorful and tender, these Peri Peri Beef Skewers with Peanut Sauce offer a delightful contrast between the spicy marinade and the smooth, nutty sauce. Serve them atop a bed of jasmine rice or alongside a crisp, green salad for a meal that’s as visually appealing as it is delicious.

Peri Peri Roasted Cauliflower with Tahini Drizzle

Radiating with bold flavors and a tantalizing aroma, this dish transforms the humble cauliflower into a centerpiece worthy of any gourmet table. The fiery kick of peri peri meets the creamy, nutty tahini drizzle, creating a symphony of tastes that dance on the palate.

Ingredients

• Cauliflower – 1 head
• Olive oil – 2 tbsp
• Peri peri seasoning – 1 tbsp
• Salt – ½ tsp
• Tahini – ¼ cup
• Lemon juice – 1 tbsp
• Water – 2 tbsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for roasting.
2. Trim the cauliflower head, removing the leaves and stem, then slice it into 1-inch thick steaks for even cooking.
3. Brush both sides of the cauliflower steaks with olive oil, ensuring each piece is lightly but thoroughly coated.
4. Sprinkle the peri peri seasoning and salt evenly over the cauliflower, pressing gently to adhere the spices to the surface.
5. Arrange the cauliflower on a baking sheet in a single layer, avoiding overcrowding to promote crispiness.
6. Roast in the preheated oven for 25 minutes, then flip each piece carefully to achieve a golden-brown crust on both sides.
7. Continue roasting for another 20 minutes, or until the edges are caramelized and the center is fork-tender.
8. While the cauliflower roasts, whisk together tahini, lemon juice, and water in a small bowl until smooth, adjusting the water to reach your desired drizzling consistency.
9. Once the cauliflower is roasted to perfection, transfer it to a serving platter and generously drizzle with the tahini sauce.

Delightfully crisp on the outside yet tender within, this dish offers a fiery contrast to the cooling tahini drizzle. Serve it atop a bed of quinoa for a hearty meal or alongside grilled meats for a vibrant side dish that steals the show.

Peri Peri Fish Tacos with Mango Salsa

Peri Peri Fish Tacos with Mango Salsa bring a vibrant twist to taco night, combining the fiery kick of peri peri sauce with the sweet, tropical notes of fresh mango salsa. Perfect for summer gatherings or a flavorful weeknight dinner, this dish is a celebration of bold flavors and textures.

Ingredients

• White fish fillets – 1 lb
• Peri peri sauce – ¼ cup
• Corn tortillas – 8
• Mango – 1, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime juice – 1 tbsp
• Salt – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your grill or skillet to medium-high heat (375°F).
2. Brush the fish fillets with olive oil and season with salt.
3. Grill the fish for 3-4 minutes on each side, or until it flakes easily with a fork.
4. While the fish cooks, mix the diced mango, red onion, cilantro, lime juice, and salt in a bowl to make the salsa.
5. Warm the corn tortillas on the grill for about 30 seconds on each side.
6. Flake the grilled fish into chunks and toss with peri peri sauce.
7. Assemble the tacos by placing the saucy fish on tortillas and topping with mango salsa.

The tacos offer a delightful contrast between the spicy, tender fish and the cool, sweet salsa. For an extra layer of flavor, serve with a side of avocado crema or a sprinkle of crumbled queso fresco.

Peri Peri Stuffed Bell Peppers with Quinoa

Bursting with vibrant flavors and a hint of spice, these Peri Peri Stuffed Bell Peppers with Quinoa are a delightful fusion of health and taste, perfect for a sophisticated yet comforting meal.

Ingredients

• Bell peppers – 4
• Quinoa – 1 cup
• Peri Peri sauce – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Water – 2 cups

Instructions

1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
4. In a medium saucepan, bring 2 cups of water to a boil, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed.
5. Fluff the quinoa with a fork and mix in the Peri Peri sauce and salt.
6. Brush the outside of the bell peppers with olive oil and place them in a baking dish.
7. Stuff the bell peppers with the quinoa mixture, cover the dish with foil, and bake for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes or until the peppers are tender.
9. Let the stuffed peppers rest for 5 minutes before serving to allow the flavors to meld.

Vibrant and hearty, these stuffed peppers offer a perfect balance of spicy and savory, with the quinoa providing a satisfying texture. Serve them atop a bed of greens for an elegant presentation or alongside a crisp white wine to complement the Peri Peri’s heat.

Peri Peri Fried Chicken Sandwich with Pickles

Kickstarting your culinary adventure with a dish that marries the fiery zest of Peri Peri with the comforting crunch of fried chicken, this sandwich is a symphony of flavors and textures. Perfectly balanced with the tangy sharpness of pickles, it’s a bold take on a classic that promises to delight the palate.

Ingredients

• Chicken breast – 1 lb
• Peri Peri sauce – ¼ cup
• Flour – 1 cup
• Egg – 1
• Breadcrumbs – 1 cup
• Oil – for frying
• Pickles – 4 slices
• Brioche bun – 1

Instructions

1. Marinate the chicken breast in Peri Peri sauce for 30 minutes to infuse the flavors deeply.
2. Preheat oil in a deep fryer to 375°F, ensuring it’s hot enough for a crispy exterior without absorbing excess oil.
3. Dredge the marinated chicken in flour, dip in beaten egg, then coat evenly with breadcrumbs for a perfect crust.
4. Fry the chicken for 6-8 minutes until golden brown and the internal temperature reaches 165°F, indicating it’s fully cooked.
5. Toast the brioche bun lightly for a subtle crunch that contrasts beautifully with the juicy chicken.
6. Assemble the sandwich by placing the fried chicken on the bottom bun, topping with pickles, and crowning with the top bun.

Golden and crispy on the outside, tender and spicy on the inside, this sandwich is a masterpiece of contrasts. Serve it with a side of sweet potato fries or a crisp salad to round out the meal, making every bite a discovery of flavors.

Peri Peri Lamb Chops with Mint Chimichurri

On a bustling evening where the air whispers of culinary adventures, the Peri Peri Lamb Chops with Mint Chimichurri emerge as a symphony of flavors, marrying the fiery zest of peri peri with the refreshing coolness of mint chimichurri. This dish is a testament to the art of balancing bold spices with herbal freshness, promising a dining experience that’s both exhilarating and refined.

Ingredients

• Lamb chops – 4
• Olive oil – 2 tbsp
• Peri peri seasoning – 1 tbsp
• Salt – ½ tsp
• Fresh mint – ½ cup
• Parsley – ½ cup
• Garlic – 2 cloves
• Red wine vinegar – 2 tbsp
• Olive oil – ¼ cup

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Rub the lamb chops evenly with olive oil, then season both sides with peri peri seasoning and salt, pressing gently to adhere.
3. Grill the lamb chops for 3-4 minutes per side for medium-rare, or until desired doneness, using tongs to flip only once for perfect grill marks.
4. While the lamb chops grill, combine fresh mint, parsley, minced garlic, red wine vinegar, and ¼ cup olive oil in a blender. Pulse until smooth but slightly chunky for texture.
5. Remove the lamb chops from the grill and let them rest for 5 minutes to allow the juices to redistribute.
6. Serve the lamb chops hot, drizzled generously with the mint chimichurri sauce.

Remarkably tender with a charred exterior, the lamb chops offer a spicy kick that’s beautifully tempered by the herbaceous, tangy chimichurri. For an unforgettable presentation, arrange them on a platter with a side of grilled vegetables, letting the vibrant green sauce cascade over the meat like a verdant river.

Peri Peri Sweet Potato Fries with Aioli

Delightfully crisp with a fiery kick, these Peri Peri Sweet Potato Fries are a vibrant twist on a classic side, perfectly paired with a creamy, garlicky aioli for dipping.

Ingredients

• Sweet potatoes – 2 large
• Olive oil – 2 tbsp
• Peri Peri seasoning – 1 tbsp
• Salt – ½ tsp
• Mayonnaise – ½ cup
• Garlic – 1 clove, minced
• Lemon juice – 1 tsp

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. Peel the sweet potatoes and cut them into even ¼-inch thick fries to ensure uniform cooking.
3. Toss the sweet potato fries with olive oil, Peri Peri seasoning, and salt in a large bowl until evenly coated.
4. Spread the fries in a single layer on the prepared baking sheet, avoiding overcrowding to achieve maximum crispiness.
5. Bake for 20 minutes, then flip the fries and bake for an additional 15-20 minutes until golden and crispy.
6. While the fries bake, prepare the aioli by whisking together mayonnaise, minced garlic, and lemon juice in a small bowl until smooth.
7. Serve the hot Peri Peri Sweet Potato Fries immediately with the aioli on the side for dipping.

Kick back and enjoy the contrast of the spicy, crispy fries against the cool, tangy aioli. For an extra touch of elegance, garnish with a sprinkle of fresh herbs or a dash of smoked paprika before serving.

Peri Peri Grilled Portobello Mushrooms

Amidst the bustling flavors of summer, these Peri Peri Grilled Portobello Mushrooms stand out with their smoky, spicy allure, perfect for elevating any backyard gathering or a quiet evening under the stars.

Ingredients

• Portobello mushrooms – 4 large
• Olive oil – 2 tbsp
• Peri Peri sauce – 3 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F, to ensure a perfect sear without burning.
2. Clean the Portobello mushrooms with a damp cloth, gently removing any dirt, and pat them dry to ensure they grill evenly.
3. Brush both sides of each mushroom with olive oil, a step that not only prevents sticking but also helps the spices adhere.
4. Generously coat each mushroom with Peri Peri sauce, using the back of a spoon to spread it evenly for a balanced flavor in every bite.
5. Place the mushrooms on the grill, cap side down first, and grill for 5 minutes to develop a charred, smoky flavor.
6. Flip the mushrooms and grill for an additional 4 minutes, or until they are tender and the edges are slightly crispy.
7. Remove from the grill and let them rest for 2 minutes, allowing the juices to redistribute for maximum flavor.

Hearty and bursting with a fiery kick, these mushrooms offer a meaty texture that pairs wonderfully with a cooling yogurt dip or atop a bed of fresh greens for a lighter fare.

Peri Peri Tofu Stir-Fry with Vegetables

Captivating the senses with its vibrant colors and bold flavors, this Peri Peri Tofu Stir-Fry with Vegetables is a testament to the beauty of simple ingredients coming together in perfect harmony. Crafted for those who cherish a meal that’s as nutritious as it is delicious, this dish promises a delightful culinary adventure.

Ingredients

• Extra firm tofu – 14 oz
• Peri Peri sauce – ¼ cup
• Broccoli florets – 2 cups
• Red bell pepper – 1, sliced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced

Instructions

1. Press the tofu for 30 minutes to remove excess water, then cut into 1-inch cubes.
2. Heat olive oil in a large skillet over medium-high heat (350°F). Add tofu cubes and cook until golden brown on all sides, about 5 minutes.
3. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
4. Introduce broccoli florets and sliced red bell pepper to the skillet. Stir-fry for 5 minutes until vegetables are tender-crisp.
5. Pour Peri Peri sauce over the tofu and vegetables. Stir well to coat evenly and cook for an additional 2 minutes.
6. Remove from heat and let it sit for 2 minutes before serving to allow flavors to meld.

Lusciously tender tofu paired with crisp-tender vegetables creates a textural symphony, while the Peri Peri sauce lends a fiery kick that’s beautifully balanced. Serve atop a bed of steamed jasmine rice or wrap in warm tortillas for an inventive twist.

Peri Peri Deviled Eggs with Crispy Bacon

Zesty and bold, these Peri Peri Deviled Eggs with Crispy Bacon transform a classic appetizer into a fiery delight, perfect for spicing up your gatherings with a touch of elegance.

Ingredients

• Eggs – 6
• Mayonnaise – ¼ cup
• Peri Peri sauce – 2 tbsp
• Bacon – 4 slices
• Salt – ½ tsp

Instructions

1. Place eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes.
2. Transfer eggs to a bowl of ice water to cool for 5 minutes, ensuring easy peeling.
3. Peel eggs and slice in half lengthwise. Gently remove yolks and place in a mixing bowl.
4. Mash yolks with mayonnaise, Peri Peri sauce, and salt until smooth. Tip: For extra creaminess, press the yolk mixture through a fine sieve.
5. Cook bacon in a skillet over medium heat until crispy, about 5 minutes per side. Drain on paper towels, then crumble.
6. Spoon or pipe the yolk mixture back into the egg whites. Tip: Use a piping bag with a star tip for a decorative touch.
7. Sprinkle crumbled bacon over the filled eggs. Tip: For added flavor, lightly drizzle with additional Peri Peri sauce before serving.

Perfectly balanced, these deviled eggs offer a creamy texture with a spicy kick, complemented by the smoky crunch of bacon. Serve them on a slate board garnished with microgreens for an eye-catching presentation.

Peri Peri Spiced Nuts for Snacking

Yearning for a snack that marries heat with crunch? These Peri Peri Spiced Nuts are a fiery, flavorful treat perfect for elevating your snack game with minimal effort.

Ingredients

• Mixed nuts – 2 cups
• Peri Peri seasoning – 1 tbsp
• Olive oil – 1 tbsp
• Honey – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the mixed nuts, olive oil, honey, and salt, tossing until the nuts are evenly coated.
3. Sprinkle the Peri Peri seasoning over the nuts, stirring gently to ensure each piece is well-seasoned without clumping.
4. Spread the nuts in a single layer on the prepared baking sheet, ensuring they’re not overcrowded to promote even roasting.
5. Bake for 10-12 minutes, stirring halfway through, until the nuts are golden and fragrant. Watch closely in the last few minutes to prevent burning.
6. Remove from the oven and let cool completely on the baking sheet; the nuts will crisp up as they cool.

Exquisitely crunchy with a bold, spicy kick, these Peri Peri Spiced Nuts are irresistible on their own or as a gourmet topping for salads and soups. For an extra touch of luxury, serve them alongside a chilled glass of sparkling wine.

Summary

Bursting with flavor, our roundup of 18 Spicy Peri Peri Sauce Recipes is your ticket to transforming everyday meals into extraordinary feasts. Whether you’re a heat seeker or a flavor enthusiast, there’s a recipe here to ignite your taste buds. We’d love to hear which one becomes your kitchen staple—drop a comment below and don’t forget to share the spice love on Pinterest!