Peri Peri Sauce

INGREDIENTS

• 10-12 bird’s eye chili peppers (adjust volume primarily based on favored warmness level)
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 purple bell pepper, diced
• 1 tablespoon olive oil
• Juice of 1 lemon
• 2 tablespoons white vinegar
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper, to style

INSTRUCTIONS

• Heat olive oil in a skillet over medium heat.
• Add minced garlic, chopped onion, and diced purple bell pepper. Sauté till softened, about 3-4 minutes.
• Add bird’s eye chili peppers to the skillet and proceed to cook dinner for some other 2-3 minutes.
• Transfer the cooked elements to a blender or meals processor.
• Add lemon juice, white vinegar, paprika, dried oregano, salt, and pepper.
• Blend till clean and properly combined. If the sauce is too thick, add a little water to attain favored consistency.
• Taste and regulate seasoning in accordance to preference.
• Transfer the peri peri sauce to a sterilized jar or bottle.
• Store in the refrigerator for up to two weeks.

Enjoy.

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