Peri Peri Seasoning

This homemade Peri Peri Seasoning is a flavorful way to spice up your meals with proper heat (think Nando's hot)! This spice rub is a South African blend, slightly different from Portuguese. Perfect for everything from grilled chicken, spicy sauces to roasted vegetables. Making your own Peri Peri Seasoning mixture from scratch will ensure you'll be a Peri-Peri Pro in no time.

Why You'll Love This Recipe

• Proper Heat Yet Adjustable - Peri Peri is supposed to be spicy hot, by definition, but you can adjust with different spice ratios to make it milder
• South African - they know how to Bbq or Braai, and flavors are super important. With a bit of caramelization from the Brown Sugar, this authentic dry rub will transport you back to Cape Town in time for dinner
• Budget Friendly - pantry friendly, easy to make at home, makes 1 cup of seasoning and is a thoughtful gift. Plus you get to control how much salt to add (not like the store-bought versions)
• More than Chicken - while Peri Peri is synonymous with chicken (think Nando's), you can use it for so much more! Sprinkle on eggs, enjoy on seafood or ribs, make dips and sauces, marinate meats or sprinkle on your fries or wedges

Ingredients

• Smoked Paprika
• Ground Birds Eye Chili Powder (Peri Peri)
• Cayenne Pepper
• Chili Powder
• Brown Sugar
• Onion Powder
• Garlic Powder
• Dried Oregano
• Ground Coriander
• Crushed Red Pepper Flakes - optional
• Salt
• Black Pepper
• Dried Lemon Zest - from 2 Lemons

Equipment

• Pestle and Mortar - or Spice Grinder
• 2 small Frying Pans - for toasting Brown Sugar and Spices
• Bowl
• Whisk (or Fork)

How to Make Peri Peri Seasoning

1. Toast Spices - for best flavor, place a dry pan over medium heat. Add Smoked Paprika, Ground Birds Eye Chili, Cayenne Pepper, Chili Powder and Ground Coriander and toast for 45 seconds, constantly stirring.
   Place into pestle and mortar.
2. Prepare Brown Sugar - in a separate cool and dry pan, place on medium heat and immediately add Brown Sugar. Stir constantly with wooden spoon for no longer than 20 seconds. Remove from heat into pestle and mortar and grind with spices to coat sugar. Alternatively can use a spice grinder.
3. Measure - place all ingredients into a clean bowl (toasted and untoasted spices).
4. Combine - mix throughly with a fork or whisk, break up any clumps.
5. Taste and Adjust - dip your finger into the spice mix and taste a pinch.
   Adjust seasonings, add more Cayenne if you prefer it spicier.
6. Store - funnel into a clean, dry airtight jar. Label, date and store in a cool, dark pantry.

Flavor Variations

• Mild Peri Peri Seasoning - reduce Cayenne Pepper to 1 tablespoon (to keep some heat) and skip the Peri Peri as it is the hottest. Add an extra tablespoon of Paprika to offset.
• Smoky Peri Peri - used Smoked Salt and boosted the Smoked Paprika
• Triple the Citrus - add 6 tablespoons of dried Lemon Zest, adds brightness for summer grilling and salads
• Extra Hot Peri Seasoning - use 4 generous tablespoons of Grounds Birds Eye Chili, but serve with a cooling sauce like Ranch or Blue Cheese Dip

Peri Peri Seasoning Substitutions

• No Birds Eye Chilis? - try using Korean Gochugaru or buy Whole Pods of Birds Eye Chilis, toast for 30 seconds and grind in a coffee grinder to make your own
• Paprika Varieties - can use Sweet Paprika or Hungarian Paprika, but don't add extra heat by using Hot Paprika (unless you want to....)
• Dried Lemon Zest - substitute by adding 1 teaspoon of Citric Acid
• Salt Free - most store-bought spice mixes have lots of salt because it's a cheap filler! You can skip the salt completely and absorb the full flavors

Recipe Tips and FAQs

• Quality Spices - fresh spices make a difference as they lose their punch over time. Buy spices from a reputable supplier and don't use stale spices
• Wet Marinade - perfect for a whole chicken! Mix 3 tablespoons of Peri Peri Seasoning mix with 3 tablespoons of Sunflower Oil, 2 tablespoons of Lemon Juice (or Vinegar) and 2 cloves of minced Garlic. Rub this spicy paste over the chicken and allow to marinate in the fridge for a few hours (up to 24) before cooking. Pro Tip: save ¼ of the wet marinade and mix with 2 tablespoons of beer, perfect for brushing during the last 5 minutes of cooking
• 2 Frying Pans - yes that is correct, one is for the warming the spices, the other for the Brown Sugar. You don't want the sugar to melt, but if you skip this step your seasoning will clump
• Pestle and Mortar - this is necessary for mixing together the heated Brown Sugar and Spices. Not only does it mix evenly, it will coat the sugar in spices to help limit future clumping
• Lost Potency? - after six months this can happen, refresh by adding some fresh chilies
• Serve with Cooling - always balance out the heat and serve with cool Coleslaw, Yogurt or Sour Cream Dips, Ranch Dressing or Avocado

How Hot is this Seasoning?

This is medium hot, similar to Nando's Medium or Hot. Reason why there is a difference is that Chili Peppers have a Scoville rating band, and the heat can vary based on different factors. Adjust to make it milder.

How Do I Make This Milder?

• Kid Friendly - use 1 Tablespoon Cayenne and 1 Tablespoon of Peri Peri Powder (train up their spice tolerance)
• Everyday - use 1½ Tablespoons Cayenne and 2 Tablespoons of Peri Peri Powder
• Nando's HOT - use 2 Tablespoons Cayenne and 2½ Tablespoons of Peri Peri Powder
• Braii Legend 🔥 - use 2 Tablespoons Cayenne and 3 Tablespoons of Peri Pier Powder

What Makes This South African?

While Piri Piri originates from Portugal, there are some slight differences in the SA version. There is no Cardamom, Ginger in the SA mix, plus the addition of Light Brown Sugar and Ground Coriander. More caramel flavor and slightly less herby, perfect for a charcoal braai or smoking meats. A delicious variation!

Aren't all these Chili Spices the Same?

This recipe uses 3 types of Chili Spices - Chili Powder, Cayenne and Ground Birds Eye Chili (also called Ground Peri Peri). Chili Powder is mild, Cayenne is mid-heat providing warmth and Birds Eye provides the punch. They all have a role to play that complements the spice mix. Skip one and the flavor will be flat. The chicken skin will thank you!

Where Can I Buy Birds Eye Chili Powder?

Amazon definitely has it, Whole Foods, African and Asian Grocers. Don't confuse Birds Eye Powder (sometimes called Peri Peri) with already premade Peri Peri Seasoning. A great example of this is Robertsons Peri Peri, which is the mixture already made, not just the Birds Eye.

How to Dry Lemon Zest

This is super easy. I grated the Lemon Zest onto a paper towel the night before. It dried naturally overnight. You can also leave it on a paper towel in the sunshine to dry. Alternatively, microwave Lemon Zest for 1 minute, stirring every 20 seconds until dry.

Storage

Place in a dry, airtight glass jar. Label and date. Lasts 6-12 months, and up to 18 months if you keep it refrigerated.

10 Ways to Use Peri Peri Seasoning

1. Smoked Chicken Wings - rub over dry wings and smoke in smoker until crispy
2. Grilled Prawns - wet marinade for 30 minutes then grill for 2 minutes per side
3. Roast Veggies - sweet potato cubes drizzled in Olive Oil and 1 teaspoon of Rub - 400°F (200°C) for 30 minutes
4. French Fries - place in a paper bag and shake with ½ teaspoon of rub
5. Eggs - scrambled with a pinch of rub
6. Peri Peri Dip - mix ½ cup Mayo, ½ cup Greek Yogurt, 1-2 teaspoons of homemade spice rub and teaspoon of Lemon Juice
7. Halloumi - dry rub the Halloumi Cheese slices and griddle for 2 minutes
8. Rice - add ½ teaspoon of rub into boiling water when cooking rice, makes and easy side or tasty rice filling for Burritos
9. Peri Peri Honey Butter - melt ½ cup Butter, 3 tablespoons Honey and 2 tablespoons of Peri Peri Seasoning
10. Lobster Tails (Crayfish) - baste Grilled Lobster Tails with ½ cup of butter, 3 cloves of Garlic, 1 teaspoon Peri Peri Seasoning.

Homemade Peri Peri Seasoning is your gateway to the flavors of South Africa. This authentic dry rub packs a punch and has the perfect balance of flavors. Fresher, tastier, cheaper and more versatile compared to store bought From Lisbon to Cape Town, fire up the grill, become a Braai Master. Thank me when your neighbors queue. Eet Lekker! Bon Appetit! Приятного аппетита!

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