Peri Peri Sauce

Ingredients

• 12 pieces African birds eye chillies
• 1 pieces red bell pepper, roasted
• 6 pieces garlic cloves
• 80 ml lemon juice
• 60 ml red wine vinegar
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 120 ml olive oil
• 1 pieces bay leaf
• 1.5 tsp salt

Steps

1. 1
   Stem the chillies. Leave the seeds in for full heat, or remove them for something closer to a restaurant medium.
2. 2
   Roast the pepper until blistered, then peel and seed it.
3. 3
   Blend the chillies, roasted pepper, garlic, lemon juice, vinegar, paprika, oregano and salt until smooth.
4. 4
   With the motor running, pour in the olive oil to emulsify.
5. 5
   Transfer to a pan with the bay leaf and simmer gently for 10 minutes. Cooking it briefly is what turns a raw chilli purée into a sauce that keeps.
6. 6
   Cool, remove the bay leaf, and check the seasoning.
7. 7
   Use half as a marinade and reserve the rest for basting and serving. It keeps a month refrigerated.