Great marinade for chicken, pork, or beef. Also, a perfect condiment with a kick for the table.
1/2 Cup Single Varietal Extra Virgin Olive Oil
3 Tbsp Pinot Noir Red Wine Vinegar
3 Tbsp lemon juice
4 cloves garlic, minced
1 Tbsp African Bird’s Eye Pepper, crushed
2 bay leaves
1/2 tsp kosher salt
1/4 tsp Black Pepper Coarse Ground
1 red bell pepper, coarsely chopped
1/2 white onion, coarsely chopped
Combine all ingredients, minus vinegar and lemon juice, in a saucepan. Cook over medium heat until vegetables are softened, about 10 min. Remove pan from heat and allow mixture to cool. Remove bay leaves and scrape remaining ingredients from pan into a blender adding the vinegar and lemon juice. Blend until almost smooth. Scrape into a jar and cover. Allow flavors to develop for at least a few hours (longer is better!). Leftover Piri-Piri sauce will stay fresh, in a closed container in the refrigerator, for up to a week or so.