Ingredients:
10-12 bird’s eye chili peppers, stemmed
4 cloves garlic, peeled
1 red bell pepper, chopped
1/4 cup red wine vinegar
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and black pepper, to taste
Directions:
In a food processor or blender, combine the bird’s eye chili peppers, garlic cloves, chopped red bell pepper, red wine vinegar, olive oil, lemon juice, smoked paprika, dried oregano, salt, and black pepper.
Blend until smooth, scraping down the sides of the processor or blender as needed, until all ingredients are well incorporated.
Taste the peri-peri sauce and adjust seasoning, adding more salt, pepper, or lemon juice as desired.
Transfer the peri-peri sauce to a sterilized jar or airtight container.
Store in the refrigerator for up to 2 weeks.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes
Servings: Makes about 1 cup
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