If you like bold garlic flavor, you’ll love this Nandos Garlic Sauce recipe.
Combining sweet and spicy Portuguese peri peri sauce with the rich taste of garlic and lemon, this sauce has a bold yet complex flavor.
You’ll taste onion, garlic, peppers, spices, and sweet and sour, all in a single bite.
Yet, with so much flavor, this Nandos Garlic Sauce recipe is surprisingly easy to make. After roasting the red peppers, onion, and garlic, just add all the ingredients to a blender and puree.
It’s that simple.
Yet, your guests will swear you spent hours making it.
So if you crave a bold garlic taste, read on for the best Nandos Garlic Sauce recipe that you can have ready in less than 15 minutes.
- 1 What Do You Need To Make Nandos Garlic Sauce
- 1.1 Ingredients
- 1.2 Equipment
- 2 How To Make Nandos Garlic Sauce
- 3 Other Things To Consider When Making Nandos Garlic Sauce
- 4 Nandos Garlic Sauce Recipe
What Do You Need To Make Nandos Garlic Sauce
Fresh ingredients are crucial to making a great-tasting Nandos Garlic Sauce recipe.
Look for firm, ripe produce to get that authentic Nandos flavor.
Roasted Red Peppers
Roasting brings out the sweetness of the peppers.
You can use jarred roasted red peppers if you don’t want to roast your own, but be sure to drain the liquid before using.
Roasted Yellow or White Onion
When you roast onions, you unlock the sugars and soften the flavor.
You can omit the roasting, but your sauce will have a more robust onion flavor.
You unlock its soft, nutty flavor by roasting it.
For a more intense garlic flavor, use raw garlic instead of roasted.
Red Thai Chilis
Give your sauce its heat.
Change the number to make your sauce as hot or mild as you want.
The lemon juice and zest give your sauce a bright citrus taste that pairs well with the chilis and garlic.
Look for firm, fresh lemons for the best flavor.
A staple in Mediterranean cooking with its distinctive nutty flavor.
Feel free to substitute canola or sunflower oil if you don’t have olive oil.
Distilled White Vinegar
The acid cuts through the olive oil and gives your sauce some tang.
Adds the perfect amount of sweetness to balance out the spice.
You can substitute molasses for a more intense flavor.
This recipe uses both regular and smoked paprika to give the sauce a spicy, smokey taste.
Has a slightly bitter and earthy flavor.
Feel free to use either fresh or dried. However, if you use fresh, be sure to double the amount.
A popular spice in Mediterranean cooking featuring notes of cloves, nutmeg, star anise, fennel, black pepper, and cinnamon.
It has a warm, savory flavor that gives your sauce an exotic taste.
Acommon spice used throughout the Mediterranean.
Cumin has a warm, earthy flavor with a hint of citrus that adds depth to your sauce.
Ground Cayenne Pepper
Adds another dimension of heat and is entirely optional.
Salt and Pepper
The final touch that brings everything together.
Use sparingly, so you don’t over-season your sauce – no more than a pinch or two.
- Cutting board and knife
- Oven, grill, or stovetop (for roasting the red peppers, onion, and garlic)
- Blender or food processor
- Spoon or spatula
How To Make Nandos Garlic Sauce
Step One: First, roast the red peppers, onion, and garlic using your broiler, grill, or a cast iron pan on your stovetop. You want to soften the veggies while giving them a nice char.
Step Two: Next, remove their skins and put them into a blender or food processor.
Pro Tip: place the roasted red peppers, onion, and garlic in a plastic bag and rub vigorously to remove the outer skins easily.
Step Three: Now add the rest of the ingredients and puree until well combined and your sauce is smooth.
Step Four: Taste your sauce, adjust any of the ingredients, and season with salt and pepper.
Other Things To Consider When Making Nandos Garlic Sauce
You Control The Heat
Making the perfect sauce is all about balance. And though this Nandos Garlic Sauce recipe is full of rich garlic and lemon flavor, it does pack quite a kick.
So if you don’t like your sauce quite so spicy, you can change the heat by using less Thai chilis and omitting the cayenne pepper.
What Can I Eat with Nandos Garlic Sauce?
This Nandos Garlic Sauce recipe goes great with chicken.
I like to bake mine – the sauce makes a delicious crust that keeps the chicken moist and tender.
But why limit yourself? The bold flavors will go great with so many of your favorite dishes.
- Makes a great burger topping.
- Goes great drizzled over rice.
- Brush over crusty french bread for a spicy take on bruschetta.
- Add a dollop to your eggs and toast for a spicy morning wake-up.
- The perfect marinade for grilled chicken, meats, pork, and seafood.
- Add heavy cream for a hearty and spicy red pepper soup.
- Use on all your favorite sandwiches.
- Tastes fantastic with roasted squash and eggplant.
- A bold sauce calls for a bold wine. I recommend serving it with a full-bodied Malbec or Petite Sirah.
Make More Than You Need!
With so many delicious options, you’ll want to make sure you always have this delicious sauce on hand. Plus, this sauce gets better the longer it sits.
So go ahead and double the recipe.
Extra sauce will stay fresh in the fridge for up to two weeks.
Or you can freeze it for up to four months.
Use small zip locks to separate your sauce into meal-sized portions.
That way, you can pop a bag in the microwave whenever you’re craving that garlicky deliciousness.
Then, in just a minute, you’re ready to go.
- 2 red peppers, roasted with skins removed
- 1 medium yellow onion, quartered and roasted
- 8 cloves of fresh garlic, roasted and peeled
- 6 small red Thai chilis
- Juice and zest from two lemons
- ¼ cup of virgin olive oil
- 1 tablespoon distilled white vinegar
- 1 tablespoon honey
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- ½ tablespoon allspice
- ½ tablespoon smoked paprika
- ½ tablespoon cumin
- ¼ teaspoon ground cayenne pepper (optional)
- Salt and pepper to taste
- First, roast the red peppers, onion, and garlic. You can use your broiler, a grill, or a cast iron pan on your stovetop. You want to soften the veggies while giving them a nice char.
- Next, remove the skins from the red peppers, onion, and garlic and add them to a blender or food processor.
- Pro Tip: place the roasted red peppers, onion, and garlic in a plastic bag and rub vigorously to remove the outer skins easily.
- Add the Thai chilis, lemon juice and zest, olive oil, vinegar, honey, both paprikas, oregano, allspice, cumin, ground cayenne, and a pinch of salt and pepper to the blender.
- Puree until all the ingredients are well-combined and your sauce is smooth.
- Taste and adjust any ingredients to reach your desired flavor.
- Season with salt and pepper.
- Add a tablespoon of yellow mustard for additional tang.
- Like it hot? Add more cayenne or Thai chilis.
- Substitute molasses for the honey for a more intense flavor.
- You can’t have too much garlic - add as much as you like!
- Use fresh limes instead of lemons for a deeper citrus flavor.
- Change the chilis to change the heat - jalapenos will give your sauce a Southwestern taste. In contrast, habaneros will give it a Caribbean flair.
Amount Per Serving: Calories: 64Total Fat: 3gCholesterol: 5mgSodium: 95mgCarbohydrates: 7gProtein: 1g
Other Nandos Recipes you may want to try:
Hello. I’m Jeremy – an experienced saucier who has worked in some of the top kitchens over the last few decades. With a love for sauces, food, and nutrition, I decided to create WeWantTheSauce. Here I share my knowledge and expertise; from ingredients and recipes to storage all the way through to recommendations for every sauce imaginable.