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Piri Piri Sauce
Makes 1 cup
| 8 | red bird eye chilies, seeds and ribs removed, chopped | |
| ½ | cup fresh lemon juice | |
| 1 | Tbsp. chopped cilantro | |
| 1 | Tbsp. chopped parsely | |
| 2 | garlic cloves | |
| ½ | cup olive oil |
Combine the chilies, lemon juice, cilantro, parsley, and
garlic in a blender and puree until smooth. With the blender
running, add the oil in a slow, steady stream and blend until
well combined.
Store in an airtight container in the refrigerator for up
to 2 weeks.