No Yoghurt Peri Peri Sauce
## Details
- ⏲️ Prep time: 5
- 🍳 Cook time: 20
## Ingredients
- 10–15 bird’s-eye chillies
- 6 cloves garlic
- Zest + juice of 2 lemons
- 1 cup olive/ canola oil
- 2 Tbsp white wine vinegar or red wine vinegar
- 1 tsp paprika
- 1 tsp sea salt (to taste)
- Freshly ground black pepper
- 1 red pepper
- 4 tsp sugar
- 1 small onion
## Directions
1. Rough chop chillis (keep seeds for heat)
2. Add chillis, garlic, onion, lemon zest + juice, vinegar, paprika, salt, and pepper into blender and blend until smooth.
3. Pour into a small saucepan. Add olive oil Simmer on very low heat for 15–20 minutes, stirring often. You want the oil to gently separate and the sauce to smell round and savoury, not raw.
4. Cool & store Keeps 2–3 weeks in the fridge
