Homemade Peri-Peri Masala

Ingredients

• 10 dried red chilies (Whole; amount estimated because the source provides no measurements)
• 1 tbsp black peppercorns (Amount estimated because the source provides no measurements)
• 2 tbsp Kashmiri red chili powder (Amount estimated because the source provides no measurements)
• 1 tbsp garlic powder (Amount estimated because the source provides no measurements)
• 1 tbsp onion powder (Amount estimated because the source provides no measurements)
• 1 tsp ginger powder (Amount estimated because the source provides no measurements)
• 1 tbsp salt (Amount estimated because the source provides no measurements)
• 1 tsp black salt (Amount estimated because the source provides no measurements)
• 1 tsp sugar (Amount estimated because the source provides no measurements)
• 1 tbsp dried oregano (Amount estimated because the source provides no measurements)
• 1 tsp dried thyme (Amount estimated because the source provides no measurements)
• 1 tsp citric acid (Amount estimated because the source provides no measurements)

Steps

1. 1

   Place the dried red chilies and black peppercorns in a dry skillet. Dry-roast them over low heat for 1–2 minutes, stirring frequently, until fragrant. Do not let the spices darken or burn.

2. 2

   Transfer the roasted chilies and peppercorns to a plate and let them cool completely. Cooling prevents trapped heat from causing condensation and helps produce a dry powder.

3. 3

   Grind the cooled roasted chilies and black peppercorns in a spice grinder or blender until finely powdered.

4. 4

   Add the Kashmiri red chili powder, garlic powder, onion powder, ginger powder, salt, black salt, sugar, dried oregano, dried thyme, and citric acid to the ground spice mixture.

5. 5

   Mix or shake everything thoroughly until the color and texture are uniform and no pockets of individual spices remain.

6. 6

   Transfer the peri-peri masala to a clean, completely dry airtight glass jar. Label and store it in a cool, dry place away from direct sunlight.

7. 7

   To use, sprinkle the masala over fries, potato wedges, popcorn, or roasted vegetables; use it to season grilled paneer, chicken, or sandwiches; stir it into mayonnaise or yogurt for a spicy dip; or add it to pasta, noodles, or burgers.

Notes

The source does not provide ingredient quantities, so the amounts listed are practical estimates for approximately 1 cup of seasoning. Store airtight with a dry spoon; the source says it stays fresh for 3–4 months. Adjust salt and chili heat to taste.

Nutrition per serving

• condiment
• seasoning
• spice blend
• Indian
• vegetarian
• make-ahead
• gluten-free
• dairy-free