6-7Thai red chilisseeds removed and finely chopped (see note 1)
¼cupsherry vinegar or red wine vinegar
Zest of one lemon
1teaspooncracked black pepper
Heat the oil then saute the onions, garlic and paprika until softened (about 5 minutes).
2 tablespoons vegetable oil, 4 cloves garlic, ½ medium red onion, 2 tablespoons sweet paprika
Add the onion mixture along with all the other ingredients to a blender.
2 large fire roasted peppers, 6-7 Thai red chilis, ¼ cup sherry vinegar, 3 tablespoons lemon juice, Zest of one lemon, 2 teaspoons brown sugar, 4 teaspoons dried oregano, 1½ teaspoons salt, 1 teaspoon cracked black pepper
Blend until nearly smooth.
Feel free to adjust the heat to your taste by adding more or less chili peppers. This Peri Peri sauce recipe is medium-hot.
When using fire roasted peppers from a jar, discard the liquid they came in.
You can used smoked paprika if you prefer.
If you want to make batches of Peri Peri Sauce and store them, make sure to use sterilized bottles and use proper canning procedure.