Home-made Peri-Peri sauce

• Gluten free

• Meat

  • 1 cup African bird's eye chillies

• Produce

  • 2 Bay leaves
  • 1 head Garlic cloves
  • 3 Lemons, Juice and zest of
  • 1 tbsp Oregano, dried
  • 2 Red bell peppers
  • 2 Red onions
  • 3 Tomatoes, ripe

• Baking & Spices

  • 1 tsp Black pepper, Cracked
  • 1 tbsp Paprika, smoked
  • 1 tbsp Salt
  • 2 tbsp Sugar

• Oils & Vinegars

  • 4 tbsp Olive oil
  • 1/3 cup Red wine vinegar

Found on simply-delicious-food.com

Description

Ingredients

• 2 red onions, peeled and roughly chopped
• 1 head of garlic, cloves peeled and roughly chopped
• 1 cup African birds eye chillies, stems removed
• 2 red bell peppers, seeds removed and roughly chopped
• 3 ripe tomatoes, skins removed and roughly chopped
• 4 tablespoons olive oil
• juice and zest of 3 lemons
• ⅓ cup red wine vinegar
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 teaspoon cracked black pepper
• 2 bay leaves
• 1 tablespoon dried oregano
• 1 tablespoon smoked paprika

Directions

• Combine all the ingredients in the bowl of a food processor/blender and mix until all the ingredients are finely chopped and the mixture is quite saucy.
• Transfer to a saucepan over medium heat and simmer for 20 minutes, stirring every few minutes to prevent the sauce from burning.
• After 20 minutes, check the seasoning and adjust. The sauce should be well balanced with a good kick of spice and sourness from the lemon and vinegar.
• Pour into jars/bottles and keep in the refrigerator for up to 2 weeks.