Copycat Nando's – Peri Peri Salt Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">50g sea salt flakes (or kosher salt)</li><li class="ingredients-single-item">15g dried red chili flakes (adjust to taste)</li><li class="ingredients-single-item">10g smoked paprika</li><li class="ingredients-single-item">10g sweet paprika</li><li class="ingredients-single-item">10g dried oregano</li><li class="ingredients-single-item">5g dried thyme</li><li class="ingredients-single-item">10g garlic powder</li><li class="ingredients-single-item">5g onion powder</li><li class="ingredients-single-item">5g ground black pepper</li><li class="ingredients-single-item">3g cayenne pepper (optional, for extra heat)</li><li class="ingredients-single-item">2g ground coriander</li><li class="ingredients-single-item">Zest of 1 lemon, dried</li><li class="ingredients-single-item">Zest of 1 lime, dried</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor or spice grinder</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Airtight container for storage</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the citrus zest by finely grating the outer skin of your lemon and lime. Be careful to avoid the white pith as it can add bitterness. Spread the zest on a parchment-lined baking sheet in a thin layer.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to its lowest setting (around 100°C/210°F). Place the baking sheet with citrus zest in the oven and leave the door slightly ajar to allow moisture to escape. Dry the zest for about 20-30 minutes until completely dry and crumbly to the touch – this removes moisture that would otherwise cause your spice mix to clump.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the zest is drying, measure all your dry spices and herbs. Using whole spices that you grind yourself will provide the freshest flavor, but pre-ground spices work perfectly well too. If using whole dried chilies, remove the stems and seeds (unless you want extra heat) before grinding.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once your citrus zest is completely dry, allow it to cool for a few minutes. Add it to your food processor or spice grinder along with all the measured spices and herbs.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pulse the mixture several times to combine, then process for about 30 seconds until you achieve a uniform consistency. The sea salt flakes will break down somewhat but should still retain some texture – this varied texture is key to the authentic Nando's experience.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer your Peri Peri salt to a clean, dry airtight container. The flavors will develop and meld together over time, so if possible, let it sit for 24 hours before using for the best taste experience.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>To use, sprinkle liberally over chips (fries), roasted potatoes, grilled chicken, fish, vegetables, or even popcorn – anywhere you'd like that signature Nando's flavor. For an authentic experience, combine with a brush of Peri Peri sauce on grilled chicken before adding the salt.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Store your Peri Peri salt in a cool, dry place away from direct sunlight. When properly stored, it will maintain peak flavor for up to 3 months, though the potency of the spices will gradually diminish over time.</li></ol>