A punchy, versatile chilli sauce with a hint of ginger – made from pantry staples in 5 minutes.
This bold, Portuguese-style chilli sauce is inspired by the fiery drizzle you get on a Bondi Burger at Oporto (a fast-food chain here in Australia) – only fresher, faster and made with ingredients you probably already have at home. It’s tangy, punchy and packed with just enough heat to keep things interesting.
The real magic? A little fresh ginger. It adds depth and zing without overpowering – and you can skip it entirely if you’re making this for kids or spice-sensitive eaters.
Made in one bowl with no cooking required, it’s the ultimate fridge condiment. Drizzle it over Portuguese Chicken Burgers, Portuguese-style Chilli Chicken Wraps, grain bowls, grilled meats, roast veggies or even fries. It’s a 5-minute flavour upgrade for basically anything!
Does the sauce need to be cooked?
No cooking is needed! This is a raw sauce – just mix and you’re done. However, let it sit for a few minutes if you can, to let the flavours come together.
What’s the best chilli to use?
This recipe relies on a good-quality chilli paste. I used an Italian chilli paste, but you can also use sambal oelek.
Watch how to make Portuguese-style Chilli Sauce
You may enjoy Portuguese-style Chilli Sauce with:
Portuguese-style Chilli Chicken Wraps
Portuguese Chicken Burger
Butterflied Portuguese Chicken
Peri Peri Style Chicken Burgers
Hot Honey Crunch Chicken Burger
Portuguese-style Chilli Sauce
A bold, zesty chilli sauce made from pantry staples in just 5 minutes – no cooking, no fuss. It adds instant flavour to wraps, grilled meats, roast veggies or fries, and can be made ahead for busy weeknights or meal prep. Perfect when you want big flavour with zero effort – and it’s customisable for little or spice-loving eaters alike.
- Total Time: 5 minutes
- Yield: Approx. ¾ cup
Ingredients
- ½ cup (125 g) chilli paste (Italian chilli paste or sambal oelek)
- ¼ cup (60 ml) olive oil
- 1 tbsp lemon juice
- ½ tsp freshly minced garlic
- ½ tsp freshly minced ginger
- ½ tsp caster (superfine) sugar
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
Instructions
- Mix all the ingredients in a small bowl and stir until well combined.
- Let it sit for a few minutes to allow the flavours to develop.
- Serve immediately or store in the fridge for up to 3 days. Bring to room temperature before using, as the oil may solidify.
Notes
Make Ahead
Fridge – Store in an airtight container or jar for up to 3 days.
Freezer – Freeze in an ice cube tray or small container for up to 1 month. Thaw in the fridge and stir well before using.
To use – Ensure the chilli sauce comes to room temperature before using (the oil will solidify).
Leftovers
See make ahead instructions above.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauces and Dressings
- Method: No-cook
- Cuisine: Portuguese-inspired
