Units Scale

1-10 African peri peri red chilis, roughly chopped (1-3 chillies for a mild sauce 4-6 chillies for a hot sauce 7-10 chillies for a very hot sauce) - OR if unavailable, use Thai bird chilis
8 cloves garlic
1 1/2 red bell pepper
125ml/1/2 cup freshly squeezed lemon juice
125ml/1/2 cup white-wine vinegar
1 tbsp light brown sugar
1 tbsp tomato paste
2 tsp red chili flakes
2 tsp dried oregano
2 tsp dried thyme
3/4 cup chopped cilantro/coriander leaves or parsley (a combination of both herbs can also be used)
2 tsp salt
1 tsp paprika
1 tsp cayenne pepper
250ml/1 cup olive oil

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Wash a glass bottle in hot soapy water and dry it in the oven at 150°C for 10 minutes.
Place all the ingredients, except the olive oil, in a food processor and blitz until smooth and lump-free.
Gradually pour in the olive oil and process until the oil has emulsified with the rest of the ingredients to form a sauce of pouring consistency. Bottle the sauce immediately in the clean, sterilized bottle.
This will keep fresh in the fridge for up to one month.
It can be used as a marinade, baste or condiment.