Ingredients:
• 10-12 bird’s eye chili peppers (adjust based on how hot you want it)
• 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
Instructions:
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