Spicy News: Peri-Peri Recipes & Braai Tips
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Fresh from The Sauce Kitchen
Spicy News
Recipes, braai tips, new flavours and what’s cooking at Calisto’s. Catch the latest from the blog and our Instagram.
Latest from the kitchen
Peri-peri know-how, braai ideas and news from the Calisto’s family.
October 16, 2026
Are Marinades Gluten-Free? What to Check
Are marinades gluten-free? Spot hidden gluten, read labels with confidence and bring big flavour to every braai, roast and weekday supper at…
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October 14, 2026
Portuguese Flavour Pairing Guide for Every Braai
Use this Portuguese flavour pairing guide to match peri-peri, garlic, lemon and chilli with chicken, seafood, veg and braai favourites at home…
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October 12, 2026
Wholesale Peri Peri Sauce for Foodservice
Choose wholesale peri peri sauce with real chilli, garlic and lemon, clear heat levels and restaurant-ready flavour for kitchens, caterers and retailers.
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October 10, 2026
Wet Marinade Versus Dry Rub: Braai Choice
Wet marinade versus dry rub comes down to crust, juiciness and timing. See what suits chicken, steak, seafood and every braai. Choose…
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October 8, 2026
Chilli Heat Meter Guide: Find Your Perfect Fire
Use this chilli heat meter guide to choose Mild, Medium, Hot or Extra Hot peri-peri flavour for chicken, braais, seafood and everyday…
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October 6, 2026
Sauce Bundles That Make Every Braai Better
Sauce bundles take the guesswork out of weekday meals and weekend braais. Pick your fire, match every plate and bring restaurant flavour…
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October 4, 2026
Peri Peri Versus Hot Sauce at the Braai
Peri peri versus hot sauce: learn how flavour, heat, ingredients and cooking uses differ, then choose the right bottle for every meal…
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October 2, 2026
Are Chilli Sauces Halaal Certified? What to Check
Are chilli sauces halaal certified? Learn what to check on labels, from alcohol and additives to trusted certification, before bringing the heat…
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September 30, 2026
Portuguese Chicken Sauce Recipe for Proper Fire
Make a Portuguese chicken sauce recipe with lemon, garlic and peri-peri. Pick your heat, marinate well and bring restaurant fire to supper…
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