Piri Piri Hot Sauce

Ingredients

• 4 lemons, (zested and juiced (roughly 1/2 c juice))
• 8 garlic cloves
• 4-8 African Bird's Eye chilies*, (stemmed (Asian Bird's Eye, Habanero, Cayenne, Tabasco, or Serrano could also be used))
• 4 tsp fresh oregano
• 4 tsp fresh thyme
• 2 tsp paprika
• 1 tsp salt
• 1/4 - 1/2 c olive oil

Instructions

1. 1

   Place lemon juice and zest, garlic cloves, whole chilies*, oregano, thyme, paprika, and salt in the bowl of your food processor (or blender). Process until smooth. (If you're looking for a very kicky sauce, taste it at this point and add another chili if desired.)

2. 2

   Add the oil 1 Tbsp at a time, mixing after each addition, until desired consistency is reached.

3. 3

   Store the sauce in a sealed container in the refrigerator for up to 1 month. (If using this recipe for canning, process only using a pressure canner.)

4. 4

   Use the sauce as a marinade for chicken, fish, or pork. Or, use it to give just about anything a bright burst of spice and an herby-citrus flavor. (It works great as a dip too!)