Peri Peri Sauce for Portugese Chicken

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Bay leaves
  • 4 cloves Garlic
  • 2 Lemon, Zest of
  • 1 1/2 tsp Oregano, dried
  • 2 Red bell peppers, large
  • 1 Red onion, large
  • 10 Thai chilis, small red

• Condiments

  • 3/4 cup Lemon juice

• Baking & Spices

  • 1 tsp Black pepper
  • 1 1/2 tsp Kosher salt
  • 1 1/2 tsp Paprika, smoked

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin
  • 1/2 cup Red wine vinegar

Found on rockrecipes.com

Description

Directions

• Start by roasting the red peppers and onions. This can be done on a gas grill, under the broiler or on a cast iron grill pan. You want to get good char marks on the outside of the peppers and onions. Dont worry if they are not fully cooked, they will get fully cooked in the sauce.
• Chop the peppers and onions and add them to a food processor or blender. You can us an immersion blender if that is all you have on hand, just take the time to get the ingredients well pureed.
• Add the garlic, lemon juice, red wine vinegar, lemon zest, red Thai chilis, smoked paprika, oregano, salt and pepper to the food processor with the grilled onions and peppers and puree until smooth.
• Transfer the sauce to a medium saucepan, add the bay leaves and simmer slowly for 20-30 minutes.
• Let the sauce cool to warm. Remove the bay leaves then return the sauce to the food processor again.
• Add the additional lemon juice, red wine vinegar and lemon zest. Puree for another few minutes until very smooth. Slowly add in the olive oil in a thin stream as the processor is running.