Peri Peri Garlic Yogurt Sauce
Fiery peri peri garlic yogurt sauce with lime, honey, and fresh chilli. Creamy five-minute high-protein sauce for wraps, bowls, and grilled paneer.
Ingredients
For the sauce
- 1/2 cup Greek yogurt or thick plain dahi chilled
- 1 whole jalapeño deseeded and finely chopped, or use 2 teaspoons peri peri sauce
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 2 cloves garlic finely grated
- 1 tablespoon cold water plus more to thin if needed
- 1 teaspoon honey or maple syrup
- 2 tsp peri peri masala or peri peri sauce
- pinch fine salt to taste
Instructions
Whisk together
- Whisk chilled yogurt until smooth. Stir in jalapeño, peri peri sauce or peri peri masala, lime juice, garlic powder, fresh garlic, water, honey, and salt.
- Rest 5–10 minutes so the heat distributes. Thin with extra water for a pourable wrap sauce. Taste and adjust salt or heat.
Notes
Vegan swap — Plant yogurt + maple syrup; check peri peri sauce label for honey.
Heat — Deseed jalapeño for medium heat; peri peri masala powder (½–1 tsp) works in place of fresh chilli.
Make-ahead — Up to 3 days refrigerated in a tight jar.
Serving — Peri peri paneer sandwich, grain bowls, roasted potato salads, and dal-rice with jeera rice.
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