Marinade

Fiery Peri-Peri Garlic Marinade

Fiery Peri-Peri Garlic Marinade

Long before there was Nandos peri-peri flame grilled chicken there was my mother’s Peri-Peri Garlic prawns in a fiery Peri-Peri Garlic marinade. Strangely enough we never used the peri-peri sauces for anything other than the prawns my mum made at Eid or special occasions.

My mum used store bought marinades perked up with fresh garlic and fresh lemon juice for her prawns. When I first moved to Dubai many years ago the brands she used were not available, but I found a very good alternative in a South African brand peri-peri coat and cook sauce.

Fiery Peri-Peri Garlic Marinade ingredients

When I couldn’t find the peri-peri garlic marinade at the store I decided that I needed to make my own so that wherever I am in the world I can have peri-peri garlic prawns and not be dependent on a sachet from the store. I subsequently found the store bought version and after reading the ingredient list and all of the E codes, stabilisers and flavorings in there, my stomach literally turned over.

I have realized over the years that many of the store bought spice mixes and marinades that we use have too many additives that are probably not doing anyone with an inflammatory response any favors.

Fiery Peri-Peri Garlic Marinade pour shot

The best thing about a homemade Peri-Peri Garlic marinade is that it has so much flavor and you know exactly what you have put into it. You can also moderate the spiciness and heat level from mild to moderate to high, depending on personal preference. I prefer fiery but usually tend to have a lighter touch with the chilis when making this for guests who have a lower tolerance for spicy foods.

A word of warning: This Fiery Peri-Peri Garlic marinade is so delicious you may end up slathering it on fresh bread or using it as a condiment or dip with crackers, cured meats and cheese.

Fiery Peri-Peri Garlic Marinade ingredients

How to make your own homemade fiery peri-peri garlic marinade

Below is my home made gluten free Fiery Peri-Peri Garlic marinade that can be used as a basting sauce or marinade for any seafood, chicken or meat dishes. African Birds eye chillies may not be widely available so you may use other types of red chillies but check the spiciness levels. If you do have fresh African Birds eye chillies then start with 6 chillies and add more if required.

Fiery Peri-Peri Garlic Marinade

Fiery Peri-Peri Garlic Marinade

Course: Marinade
Cuisine: South African
Keyword: spicy
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12
Calories: 147 kcal
Author: Razena Schroeder

This gluten free Fiery Peri-Peri Garlic marinade is a flavorsome seasoning that infuses your choice of protein with the essence of zesty lemon, hot chili and cayenne.

Print

Ingredients

  • 125 ml olive oil
  • 450 grams red onion, peeled and chopped approximately 2 large onions
  • 300 grams red bell peppers, deseeded chopped approximately 2 large peppers
  • 8 cloves garlic, sliced
  • 6 red birds eye chillies, sliced adjust for personal taste
  • 5 ml cayenne pepper powder
  • 60 grams tomato paste approximately 3 tablespoons
  • 375 ml hot water
  • 2 lemons juice and peel without pith
  • 30 ml granulated sugar approximately 2 tablespoons
  • 30 ml white grape vinegar approximately 2 tablespoons
  • 10 ml salt approximately 2 teaspoons

Instructions

  1. Heat the oil in a medium size pot and add the chopped red onions, red bell pepper, sliced garlic, chilis and lemon peel and saute on medium for 15 -20 minutes until the onions are translucent.

  2. Mix the tomato paste with 375 ml hot water.

  3. Add the cayenne pepper powder, tomato paste mix, lemon juice and rind, sugar, vinegar and salt and simmer for another 20 minutes.

  4. Check and adjust the seasoning and remove from the heat. 

  5. Blend the ingredients in a blender or use a stick blender to get the correct consistency without any lumps of vegetables.

  6. Decant into a sterilized jar and allow to cool before use or refrigerating.

  7. Use within 1 week.

Recipe Notes

  • Other red chillies may be used if African birds eye chillies are not available.
  • Substitute 25 ml honey for the granulated sugar to make it refined sugar free.
  • This recipe makes 1 liter Fiery Peri-Peri Garlic marinade, enough for 2 - 2.5 kg of prawns, chicken or meat. 
Nutrition Facts
Fiery Peri-Peri Garlic Marinade
Amount Per Serving
Calories 147 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Sodium 369mg 15%
Potassium 271mg 8%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 7g
Protein 1g 2%
Vitamin A 24.9%
Vitamin C 95.3%
Calcium 2.5%
Iron 4.4%
* Percent Daily Values are based on a 2000 calorie diet.

Fiery Peri-Peri Garlic Marinade pin

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18 Comments

  • Reply
    Karla
    July 5, 2018 at 2:54 am

    Though I’m not a fan of spicy food, your Peri-peri Garlic Marinade looks very tasty! I think it’s perfect for shrimps and chicken!

    • Reply
      Razena Schroeder
      July 5, 2018 at 9:53 am

      It is so flavorful you can actually leave out the chili 🙂

  • Reply
    kallia
    June 29, 2018 at 8:25 pm

    Your recipe looks yummy, but unfortunately I wouldn’t be able to try it. I cannot do spicy foods, but I bet the flavor is there!

    • Reply
      Razena Schroeder
      June 29, 2018 at 8:31 pm

      I wasn’t very tolerant to spicy foods because my mum usually had a light hand with chili. Over the years though I have become more accustomed to it, but I do prefer it less spicy and more flavorful to be honest.

  • Reply
    Dalene Ekirapa
    June 29, 2018 at 5:44 pm

    I love hot yummy dishes full of pepper and mind you, I’ve never thought of preparing my own marinade since I tend to purchase more of it especially when having Pizza with chicken periperi toppings, seems it’s time!
    I’d love to that hot marinade for all sorts of meat!

  • Reply
    Mommy Sigrid
    June 29, 2018 at 5:20 am

    I do love the flavors of peri-peri! I would eat at a Peri peri chicken restaurant at the mall because I love the taste. But I never tried searching for the recipe. hehe Thanks for sharing this! Will try this at home. <3

    • Reply
      Razena Schroeder
      June 29, 2018 at 11:48 am

      To be honest I had never thought of making it myself until I read the ingredients on the sachet I bought at the store when I planned to make the Peri-Peri garlic prawns. I knew there had to be a better way of enjoying one of my favorite dishes without all the colorants and additives and this is it, thankfully.

  • Reply
    Enricoh Alfonzo
    June 29, 2018 at 2:43 am

    aaaaaahhhhh omg this looks so dastardly delectable yum.

    • Reply
      Razena Schroeder
      June 29, 2018 at 11:45 am

      Without a shadow of a doubt it is finger licking good on prawns 🙂

  • Reply
    MELANIE EDJOURIAN
    June 28, 2018 at 4:18 pm

    Oh wow this sounds yummy. I love peri peri chicken. We used to eat it all the time in Portugal. What a great recipe I love marinade with a bit of a kick to it.

    • Reply
      Razena Schroeder
      June 28, 2018 at 10:16 pm

      Thank you! Funnily enough I’ve never used peri-peri marinade on chicken even though I’ve eaten it so many times at Nandos 😀

  • Reply
    Ann Snook
    June 27, 2018 at 11:51 pm

    Oh man, I’m such a wimp when it comes to spicy food! This sounds yummy but I feel like it would be too hot for me lol.

    • Reply
      Razena Schroeder
      June 28, 2018 at 12:00 am

      Haha the wonderful thing about this marinade is that its all about the flavor more than the heat. And the heat can be mild, moderate or hot depending on the taste of the cook making it. One of the guests who tasted the Peri Peri garlic prawns that I made using this marinade said that it didn’t blow the roof of her mouth, but was a deep satisfying heat at the back of her throat. Another said that he could tolerate a few more heat levels upward 🙂

  • Reply
    Renata - www.byemyself.com
    June 27, 2018 at 10:48 pm

    Your recipes are always so unusual – I love that! Do you use this marinade to marinate or can you also serve it as a – hot! – dip?

    • Reply
      Razena Schroeder
      June 27, 2018 at 10:59 pm

      It was developed to be a marinade or cook in sauce, but after tasting it and having my recipe testers taste it, we concur that it would also make a great dip too. I literally ate it by the spoonful, despite the spiciness 🙂

  • Reply
    Elizabeth O
    June 27, 2018 at 6:43 pm

    This looks like such a lovely recipe to make. I like things with a bit of a kick peri peri sounds really lovely indeed. It would be a good dip to have at a bbq party!

    • Reply
      Razena Schroeder
      June 27, 2018 at 11:01 pm

      It is perfect as a basting sauce or marinade for flame grilled bbq chicken or seafood. Or for dipping crispy garlic bread into.

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