Piri Piri Dry Rub Recipe -

This homemade blend is fresher and more affordable than store-bought alternatives, allowing you to customize the heat to your preference.

Adds the signature smoky backbone. Use Spanish pimentón de la Vera for depth. piri piri dry rub recipe

(substitute with Cayenne pepper for adjustable heat) 1 tbsp Garlic Powder 1 tbsp Onion Powder 1 tbsp Dried Oregano 1 tsp Ground Ginger 1 tsp Ground Coriander 1 tsp Dried Lemon Peel (or citric acid for tang) 1 tsp Salt (adjust to taste) 1 tsp Granulated Sugar (optional, to balance the heat) Step-by-Step Preparation Peri Peri Seasoning (Piri Piri Seasoning) This homemade blend is fresher and more affordable

Critical for brightness. Zest fresh lemons, dry at room temp 24h or low oven (150°F/65°C). (substitute with Cayenne pepper for adjustable heat) 1

Piri Piri is a popular African spice blend that originated in Portugal and was later adopted by African countries, particularly in Southern Africa. The name "Piri Piri" is derived from the Swahili phrase for "pepper pepper," which refers to the spicy chili peppers used in the blend.

❌ — lacks the fruity, floral heat of whole bird’s eye. ❌ Omitting lemon zest — results in flat, one-dimensional heat. ❌ Over-salting — you can’t remove it. Start low, add more post-grind if needed. ❌ Applying to wet meat — rub turns into paste and steams instead of forming crust.

For earthiness and golden color (common in Angolan versions).