Peri-Peri Masala Sauce

A delicious addition when preparing Prawns Peri Peri. A spicy infusion when grilling the prawns will tantalize your taste buds. This sauce can be combined with any dish which you prepare. Spice up your wedges.

  • Prep Time 15 minutes
  • Author Helen Bühner


Ingredients for cooking:

  • 1kg dry red chillies
  • ½kg garlic
  • 30g ginger
  • 750ml brown vinegar
  • 250g crushed jeera
  • 50g coriander powder
  • 1 spoon salt
  • 3 spoons Worcestershire sauce
  • 2 spoons mustard
  • 3 spoons honey
  • 1 limitte



  1. Add the chillies to hot water for 3 minutes (to retain the colour of the chillies).
  2. Remove from the water and let the chillies cool off.
  3. Soak chillies in vinegar overnight.
  4. Liquidise with the garlic and ginger.
  5. Add honey, crushed jeera, coriander, salt, mustard, Worcestershire sauce.
  6. Squeeze the juice of the limitte and mix well.
  7. Bottle the ingredients and keep in the refrigerator.
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