Homemade Peri Peri Salt
Nando’s Inspired Gourmet Blend
If you want to bring the signature Nando’s Peri-Peri salt taste into your own kitchen—only improved—you’re in the right place. This small-batch gourmet blend channels the bold, smoky heat fans love, yet adds extra freshness and layered flavor. Shake it on fries, chicken, roasted vegetables, almost anything: once you try it, you’ll keep a jar handy. As a bonus, the recipe features a quick wet marinade so grilled meats can soak up that same zesty kick.
Ingredients
- 3 tbsp sea salt flakes (Maldon preferred — better texture & flavor than regular salt)
- 1 tbsp smoked paprika (Spanish pimentón for rich smokiness)
- 1 tsp cayenne pepper (adjust to taste — this brings heat)
- 1 tsp garlic powder (roasted garlic powder if available for a richer note)
- 1/2 tsp onion powder
- 1/2 tsp chili flakes (crushed, lightly toasted in a dry pan for aroma)
- 1 tsp lemon zest (dried — for citrus zing)
- 1/2 tsp sugar (balances the salt & spice)
- 1/2 tsp ground white pepper (gives subtle depth)
- 1/4 tsp ground cumin (to amplify umami warmth)
- 1/4 tsp MSG (optional but recommended) – for that addictive “umami” Nando’s edge
🌿 Optional Chef’s Twist (to make it gourmet):
- Pinch of sumac – adds a tangy Middle Eastern twist
- Pinch of ground coriander – boosts the citrusy aroma
- 1 tsp tomato powder – deepens the savory flavor and enhances the red color
Instructions
Grind to fine blend: Use a spice grinder or mortar & pestle to pulse everything until it’s a fine, even blend. Don’t overgrind if you want a little texture.
Taste-test: Dip a chip or sprinkle over hot fries to test flavor. Adjust cayenne (for heat) or lemon zest (for tang) as needed.
Store: In an airtight glass jar. Add a small silica packet if you live in a humid area.
Serving Suggestions
- Use on: Fries, chicken, popcorn, roasted veggies, avocado toast, eggs, or grilled corn.
- Also amazing as a rub for grilled meats when mixed with a touch of olive oil.
Variations
1. Extra Hot Choice: Add 1 teaspoon of cayenne pepper or ground bird’s-eye chili to give it a real kick. For serious heat, try Aleppo-flake mix or use ghost-pepper powder.
2. Citrus-Zing Boost Add twice as much lemon zest to make the flavor sharper. Optional: Add half a teaspoon of dried orange zest for sweeter aroma.
3. A Version for Garlic Lovers: Use roasted garlic powder instead of regular garlic powder, and then add a little black-garlic powder for more flavour.
4. Mix with herbs : Add half a teaspoon of dried oregano, thyme, and parsley to the mix. This works beautifully on roasted potatoes or grilled fish.
5. Formula with low sodium: Cut salt by half, then boost herbs, paprika, and chili so flavor stays strong while sodium drops.
6. Umami Bomb Stir in 1 teaspoon tomato powder plus a pinch of mushroom powder or MSG for that savoury hit. It’s fantastic on grilled meats or popcorn.
Tips & Notes
- Use flaky sea salt, such as Maldon, for a pleasant crunch and balanced flavor; set aside iodized varieties.
- Briefly toast the chili flakes and cumin in a dry skillet before blending; this step amplifies their fragrance.
- Ensure lemon zest is completely dry-lay it on a tray in a low oven or air-dry it for several hours.
- Grind to your desired consistency-fine for popcorn or fries, coarser for dry rubs or steak seasoning.
- Store the blend in a sealed, dark container away from light and moisture; it will remain fresh for about six months.
- In humid kitchens, slip in a silica gel packet or a few raw rice grains to absorb excess moisture.
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