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In Spain and Portugal, piri-piri or peri-peri has become a generic term for hot sauces and chili powders used for barbecue. This version is smoky and hot, with a bitter-sour hint of lemon peel.

  • 1Servings


  • 2 Tbs. smoked Spanish paprika
  • 1 tsp. cayenne pepper
  • 1 tsp. garlic powder
  • 3/4 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. lemon peel
  • 1/2 tsp. ground oregano


Combine all ingredients in small bowl. Store in airtight container.