Piri-Piri Sauce

Rinse the African bird's eye chile peppers under cold water, then remove the stems. Optionally, remove the seeds for a milder heat or leave them intact for full intensity.

Roughly chop the chile peppers and place them into a blender or food processor. Add a generous pinch of salt to help break down the peppers during blending.

Pour the cider vinegar over the chopped chiles in the blender. Blend on high speed until the mixture forms a coarse, uniform paste.

With the blender running on low speed, slowly drizzle in the olive oil to emulsify the sauce. Continue blending until the sauce is smooth and well combined.

Taste the sauce and adjust seasoning with additional salt, vinegar, or olive oil as needed to balance heat, acidity, and richness.

Transfer the sauce to a sterilized glass jar or airtight container. Allow the sauce to rest at room temperature so the flavors meld and deepen.

Seal the container and refrigerate the piri-piri sauce for at least 24 hours before serving. The sauce will keep refrigerated for up to two weeks.