Spicy Peri Peri Seasoning

jar of hot spice mixture for nando's peri peri dishes.

5 from 2 votes

Hot peri peri seasoning that you can mix in just a few minutes. It keeps well and has many uses; this is a spice mixture that shouldn’t be missing from your cupboard.

Prep Time10

Cook Time1

Course: Dips, Sauces and Dressings, Preserves and Canning Recipes

Cuisine: African, Portuguese, South African

Diet: Low Calorie, Vegan, Vegetarian

Servings: tablespoons

Calories: 19kcal

Author: Adina

Equipment

1 small jar

Ingredients

1 lemon Note 1
1 teaspoon icing sugar
½ teaspoon citric acid food-grade, Note 2
1 teaspoon black pepper powder
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons sweet paprika
2 teaspoons smoked sweet paprika
1 ½ teaspoons cayenne pepper more to taste Note 3
1 ½ teaspoon red chili flakes Note 4
3 teaspoons dried oregano
1 teaspoon coriander
1 teaspoon ground ginger
½ teaspoon cardamom
2 teaspoons fine sea salt or Kosher

Instructions

Start one day ahead.
Dry the lemon zest: Wash and dry the lemon. Finely grate only the yellow part of the skin; the white pit is bitter. Spread the zest on a small plate and leave it uncovered at room temperature until completely dry (Note 5).
Mix 1 ½ teaspoon of the dried lemon zest and all the remaining spices in a bowl. Press with a tablespoon and whisk the mixture to break all the tiny clumps that ground ginger and paprika might have.
Transfer to a jar and keep in a cool dark cupboard. It will keep for about 6 months.

Notes

Use an organic, unwaxed lemon. You will only need 1 ½ teaspoon of the dried zest.
You will probably find food-grade citric acid in most supermarkets. Otherwise, try pharmacists, health food stores, and online. Check that it is labeled food grade; not all products are suitable for consumption.
Cayenne pepper is very hot; please use it to taste. This mixture is hot; if you want to make a milder version, start with less cayenne pepper and add more as required.
Red chili flakes are usually not as hot as cayenne pepper, but make sure you know your product. If you think the flakes are very hot, reduce the amount you use.
Go with your fingers through the zest occasionally to unclump it once it starts drying and to help it dry quickly and evenly. It should be completely dry before using it to make the seasoning.

Nutrition