Name: Homemade Peri-Peri Masala
Prep time: 5 min
Cook time: 2 min
Total time: 12 min
Yield: 16 servings
Cuisine: South Asian
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

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.
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.
Grind the cooled roasted chilies and black peppercorns in a spice grinder or blender until finely powdered.
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.
Mix or shake everything thoroughly until the color and texture are uniform and no pockets of individual spices remain.
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.
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

These are estimates per serving, worked out from the ingredients.

Calories: 12
Protein: 0 g
Carbs: 3 g
Fat: 0 g
Fiber: 1 g

Where the calories come from

Dried red chilies28%
Kashmiri red chili powder17%
Garlic powder15%
Onion powder14%
Black peppercorns9%
Everything else17%

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

Homemade Peri-Peri Masala

Ingredients

Steps

Notes

Nutrition

Where the calories come from

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