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At the chicken emporium Bantam & Biddy in Atlanta, chef Shaun Doty makes a simple, vibrant version of piri piri sauce with sautéed vegetables, garlic and two kinds of chiles.

January 2013


Credit: © Con Poulos

Recipe Summary

30 mins
1 hr 30 mins
about 1 1/4 cups


Ingredient Checklist


Instructions Checklist
  • In a large skillet, heat the olive oil until shimmering. Add the bell pepper, onion, cayenne chiles, Thai chiles, garlic and paprika and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 12 minutes.

  • Scrape the mixture into a blender and let cool slightly. Add the vinegar, lemon juice and water and puree until almost smooth. Season the sauce with salt and pepper and transfer to a bowl. Let stand at room temperature for about 1 hour before serving.

Make Ahead

The sauce can be refrigerated for up to 4 days. Let return to room temperature before serving.