PORTUGUESE PIRI-PIRI HOT SAUCE

INGREDIENTS
4 to 8 fresh hot chilis, depending on the heat
2 garlic cloves, minced
Juice of 1 lemon
Pinch of salt
1/2 to 1 cup extra-virgin olive oil, depending on how thin you want it
DIRECTIONS
1. Coarsely chop the peppers and discard stems.
2. Place the chilis and their seeds, the garlic, lemon juice, salt, and as much of the oil as you wish in a food processor fitted with a metal blade and purée. Pour the mixture into a small glass jar and let steep for several days in the fridge.
3. You can strain the mixture and return it to jar, but I like mine with a bit of texture. Sauce will keep in the refrigerator for 1 month.
Recipe and photo : David Leite