Spicy Peri Peri Sauce

1Roast the red bell peppers (6) and red chili peppers (4-6) on a grill or in an oven at 400°F (200°C) for about 20-25 minutes, until the skins are charred and blistered. Remove from heat and let them cool.

2Once cooled, peel off the charred skins and remove the seeds from the peppers. This will help reduce the bitterness and heat.

3In a blender or food processor, combine the roasted peppers, garlic (4 cloves), olive oil (¼ cup), white vinegar (¼ cup), smoked paprika (1 tablespoon), lemon juice (1 tablespoon), salt (1 teaspoon), black pepper (1 teaspoon), dried oregano (1 teaspoon), and sugar (1 teaspoon).

4Blend the mixture until smooth, scraping down the sides as needed to ensure everything is well combined.

5Taste the sauce and adjust seasoning if necessary, adding more salt (1 teaspoon), vinegar, or chili for extra heat.

6Transfer the peri peri sauce to a clean jar or bottle and store it in the refrigerator for up to two weeks.