Nando's Lemon & Herb Peri Peri Sauce is one of those shop-bought things that turns up in a recipe and immediately raises the question of what to do if you haven't got any, or simply prefer to make your own. This is my reverse-engineered version — built from the label backwards, using fresh lemon juice and zest in place of the purée, and blended until smooth.
It is mild enough to use generously and sharp enough to be interesting. I use it in my Slow Cooker Garlic Parmesan Chicken Wings, but it works equally well as a marinade, a dipping sauce, or spooned over roasted vegetables.
This is part of the Nearly Series — homemade versions of shop-bought staples. You might also enjoy Nearly Sriracha.
Nearly Nando's Lemon Herb Peri Peri Sauce — The Recipe
Makes approximately 200ml
Ingredients
- 100ml water
- 3 tbsp white wine vinegar
- 1 small onion, roughly chopped
- Juice of 1 lemon
- ½ tsp finely grated lemon zest
- 1 tbsp sunflower oil
- 2 garlic cloves, peeled
- ½ tsp sea salt
- ¼ tsp cayenne pepper
- ½ tsp paprika
- 1 tsp dried parsley
- 1 small African Bird's Eye chilli, or ¼ tsp dried chilli flakes
- Pinch of dextrose or caster sugar
A word on the chilli — African Bird's Eye is the one Nando's use, and it is worth tracking down if you can. Dried chilli flakes are a perfectly decent substitute and won't change the sauce significantly.
Method
Put all the ingredients into a blender or food processor and blitz until completely smooth.
Taste and adjust — more lemon for sharpness, more chilli for heat, more salt if needed.
Transfer to a clean jar and refrigerate. Use within two weeks.
This Nearly Nando's lemon herb peri peri sauce is part of the Nearly Series — homemade versions of shop-bought staples, made at Casa Adora.
Wonky photos, proper food, genuine adventures — The Flexible Chef
