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Peri-peri sauce

By Abigail Donnelly
makes 1 cup
Easy
5 minutes
5 minutes

Ingredients

  • 1/2 cup olive oil
  • 4 cloves garlic
  • 4 bird’s eye chillies
  • 2 long red chillies
  • 1 t paprika
  • 1 onion, chopped
  • 2 T tomato paste
  • 2 t dried oregano
  • 1 Juice of 1 large lemon
  • 1 T brown sugar
  • 3 T red wine vinegar
  • Sea salt, to taste

Method

Blend all the ingredients together until slightly chunky but not smooth.

Place the mixture in a saucepan and simmer over a low heat for 5 minutes.

Use immediately, or allow to cool, pour into a jar and refrigerate for up to one week.