Peri Peri Marinade

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Peri Peri Marinade is a bold, zesty blend rooted in African and Portuguese culinary traditions, known for its fiery heat and vibrant flavor. This versatile marinade allows you to control the spice level based on the red chili peppers you choose—whether you prefer a milder kick or something with serious heat. Roasting the chili peppers and garlic before blending adds a smoky depth and caramelized sweetness that elevates the overall flavor profile.

The combination of smoked paprika, fresh herbs like cilantro and basil, and bright lemon juice gives the marinade a balanced complexity—smoky, herbal, tangy, and spicy all at once. Olive oil adds richness and helps bind the flavors together into a smooth, pourable sauce. Old Bay seasoning adds a subtle layer of savory spice, while salt and pepper round out the mix to your taste.

This marinade works beautifully on beef, pork, chicken, or even grilled vegetables. It can be used straight from the blender as a wet marinade, or you can strain it for a thicker, more concentrated dipping sauce or basting glaze. However you choose to use it, Peri Peri Marinade brings a bold, punchy flavor that transforms everyday ingredients into something exciting and full of character.

This marinade can be as mild or spicy as you would like.  It all depends on the type of red chili peppers you choose.  For deeper flavor, I recommend roasting the peppers and garlic.  Use this marinade for beef, pork, or any meat of your choosing.

Ingredients

  •  1 pound of mix red chili peppers
  • 1 Bell Pepper
  • 6 cloves of fresh garlic
  • 1½ tsp smoked paprika
  • ½ cup chopped cilantro
  • ¼ cup chopped basil
  • ½ cup olive oil, may need more depending on the consistency desired
  • Juice from 1 large lemon
  • ½ tsp old bay seasoning
  • Salt and Pepper to taste

Directions

  • Add all ingredients to a food processor or blender.
  • Process to form a smooth sauce to your preferred consistency.
  • You can strain out some of the excess liquid if you’d like, or just use it as-is. I strain mine and use it as a dipping sauce or leave all the liquid and use as a marinade