Peri Peri Sauce

Gather all ingredients — garlic powder, garlic salt, lemon juice, and olive oil — and measure them out according to your desired batch size. Having everything pre-measured ensures a smooth and consistent blending process.

Combine the garlic powder and garlic salt in a small mixing bowl or directly into a blender, stirring to distribute the dry spices evenly. This helps prevent clumping when the wet ingredients are added.

Add the freshly squeezed lemon juice to the dry spice mixture, whisking or stirring vigorously to begin dissolving the powders into the liquid. The acid from the lemon juice will activate and lift the aromatics.

Slowly drizzle in the olive oil while continuously whisking or blending to emulsify the sauce into a cohesive, slightly thickened consistency. A steady pour helps prevent the oil from separating.

Taste the sauce and adjust seasoning by adding more garlic salt for saltiness or additional lemon juice for extra acidity as preferred. Balance is key to achieving the characteristic peri peri flavor profile.

Transfer the finished sauce to a clean, airtight jar or bottle and let it rest at room temperature for at least 15 minutes to allow the flavors to meld together. This resting period significantly deepens the overall taste.

Store the peri peri sauce in the refrigerator if not using immediately, where it will keep well for up to one week. Shake or stir the sauce before each use as the ingredients may naturally separate over time.