1. Heat olive oil in a skillet over medium heat.
2. Add minced garlic, chopped onion, and diced red bell pepper. Cook until softened, about 3-4 minutes.
3. Toss in the bird’s eye chili peppers and continue cooking for another 2-3 minutes.
4. Transfer everything from the skillet to a blender or food processor.
5. Pour in lemon juice, white vinegar, paprika, dried oregano, salt, and pepper.
6. Blend until smooth. If it’s too thick, add a bit of water until it’s just right.
7. Give it a taste and adjust the seasoning to your liking.
8. Pour the peri peri sauce into a sterilized jar or bottle.
9. Keep it in the fridge for up to 2 weeks. Enjoy that spicy kick whenever you need it!
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