Last Updated on 15 September, 2026 by Elby | The Tasteful Pantry
Portuguese hot sauce is a must-have for anyone who loves bold, spicy flavours. Inspired by traditional piri piri sauce, this fiery chilli condiment adds depth and heat to everything from grilled meats to roasted vegetables. It really isn’t for the faint-hearted though – don’t let that delicious aroma lull you into a false sense of security.
Ways to Use Portuguese Hot Sauce
There are countless ways to enjoy this sauce in everyday cooking. Try it as a marinade for chicken or prawns before barbequing, or mix it into mayo for a spicy sandwich spread. It also makes an excellent finishing touch for roasted potatoes, rice dishes, or even scrambled eggs. For those who love experimenting, adding a splash to soups or stews can bring a new depth of flavour.
- use the Portuguese-style hot sauce in Smoked Trout Dip
- try a dollop on a Smash Burger
- dip into it with Crispy Fried Chicken or Crispy Oven Baked Chicken Tenders
- drizzle it over Crispy Semolina Potatoes
Ingredients for Portuguese Hot Sauce
- Chilli: I use a variety of chillis (bird’s eye, cayenne and jalapeño) – I think they provide a nice depth or complexity in flavour. You can use all the same chilli or use whatever type you have available. Just note, it will impact the flavour.
- The aromatic flavours: brown onion, garlic cloves and dried rosemary.
- The liquid and flavour balancers: lemon juice, white vinegar, apple cider vinegar, olive oil, sea salt flakes and water.
How to Make Portuguese Hot Sauce
Using a small food processor, blend all the ingredients except the water (see notes), until smooth.
Add the water and blend for a further minute.
Pass the mix through a strainer into a small pan. Place over low heat and simmer for 15-20 minutes, or until it has reached your desired consistency – noting that it will thicken a little after cooling.
Place in the fridge to cool before pouring into a sterilised jar. This mix will make approximately 250mls, depending on how much it is reduced.
Is Piri Piri Sauce the same as Portuguese Hot Sauce
Piri-piri is a type of Portuguese hot sauce, but the terms are not always interchangeable. Traditional piri-piri sauce is usually made with small, fiery chillies blended with garlic, citrus, vinegar and oil. Its roots stretch between Portugal and southern Africa, particularly Mozambique and Angola. You may also see it written as peri-peri, depending on the country and brand. Portuguese hot sauce is more of an overarching label for any chilli sauce from Portugal.
This recipe uses bird’s eye chillies, garlic, lemon, vinegar and olive oil, so I describe it as a Portuguese piri-piri-style hot sauce.
Homemade vs Store-Bought
While there are great store-bought options available, making hot sauce at home allows you to control the heat level and customise the flavours to your preference. A simple homemade version only requires a few key ingredients and a blender – and it keeps well in the fridge for several weeks. Not to mention the satisfaction at making it yourself (and receiving the compliments!).
FAQ
How hot is Portuguese hot sauce recipe?
This sauce is very hot, thanks to the generous amount of bird’s eye chillies. The cayenne chillies add further heat, while the optional jalapeño rounds out the chilli flavour. A little goes a long way, so start with a small spoonful and add more from there.
How can I make the hot sauce milder?
Remove the seeds and membranes from some or all of the chillies, or replace a portion of the bird’s eye chillies with a milder red chilli. You can also add a little extra vinegar, although too much will make the finished sauce noticeably sharper and thinner.
Can I use different chillies?
Yes. Bird’s eye chillies give the sauce its intense heat, but you can substitute some with cayenne, jalapeño, long red chillies or another variety you have available. The flavour and heat level will change slightly, so adjust the mixture according to your chilli tolerance. Brave is good. Regret is less useful.
Do I need to strain the sauce?
Straining creates a smooth, pourable sauce by removing any chilli skins, seeds that didn’t blend properly. You can skip this step for a thicker, more textured sauce, although it may be better suited to spooning than drizzling.
Feedback and More: Did you try making the Portuguese hot sauce recipe? Leave a star rating ⭐⭐⭐⭐⭐ or a comment below to let me know. Cheers, Elby!
If you liked this recipe, check out some of my other Seasonings, Dressings & Marinades. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes.
Portuguese Hot Sauce
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Equipment
Ingredients
- 125 grams bird’s eye chillis - approximately 60, stems removed
- 8 cayenne chillis - stems removed
- 1 jalapeño chilli - optional, stem removed
- 1 brown onion - peeled and roughly chopped
- 1 lemon - juiced
- 4 cloves garlic
- 2 tbsp white vinegar
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 2 tbsp sea salt flakes
- 60 ml water
Instructions
- Using a small food processor, blend all the ingredients except the water (see notes), until smooth.
- Add the water and blend for a further minute.
- Pass the mix through a strainer into a small pan. Place over low heat and simmer for 15-20 minutes, or until it has reached your desired consistency – noting that it will thicken a little after cooling.
- Place in the fridge to cool before pouring into a sterilised jar. This mix will make approximately 250mls, depending on how much it reduces.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
