Ingredients:
• 10-12 bird’s eye chili peppers (adjust quantity based on desired heat level)
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 red 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 taste
Directions:
1. Heat olive oil in a skillet over medium heat.
2. Sauté minced garlic, chopped onion, and diced red bell pepper until softened, approximately 3-4 minutes.
3. Add bird’s eye chili peppers to the skillet and continue to cook for another 2-3 minutes.
4. Transfer the cooked ingredients to a blender or food processor.
5. Add lemon juice, white vinegar, paprika, dried oregano, salt, and pepper.
6. Blend until smooth and well combined. If the sauce is too thick, add a little water to reach the desired consistency.
7. Taste and adjust seasoning according to preference.
8. Transfer the peri peri sauce to a sterilized jar or bottle.
9. Store in the refrigerator for up to 2 weeks.