Portuguese Piri Piri Chili Oil with Garlic and Bay

What you need

• 4 red bird's eye chilies
• 8 long red chilies
• 6 cloves garlic, peeled
• 1 tsp sweet paprika
• 1/2 tsp salt
• 3 tbsp lemon juice, from 1 lemon
• 1 tbsp white wine vinegar
• 150 ml (2/3 cup) olive oil, plus a little to top the jar
• 2 fresh bay leaves, or dried

Method

Restated from the original video

1. 1

   Pull the stems off the bird's eye chilies and the long red chilies. For a milder sauce, split the long red chilies and scrape out their seeds.

2. 2

   Roughly chop all the chilies with the garlic.

3. 3

   Put the chopped mix in a blender with the paprika, salt, lemon juice, vinegar and half the olive oil. Pulse to a coarse paste, scraping down the sides once.

4. 4

   Scrape the paste into a small saucepan, stir in the rest of the olive oil and tuck in the bay leaves.

5. 5

   Set over low heat and cook gently, stirring now and then, until the raw garlic smell has gone and the oil turns deep red, 15-20 min. It should barely bubble, never fry.

6. 6

   Take the pan off the heat and let the sauce cool completely, about 30 min.

7. 7

   Taste and add more salt or lemon juice if it needs brightening.

8. 8

   Spoon into a clean jar with the bay leaves, cover with a thin film of olive oil and keep in the fridge for up to 1 week. Shake before using.

Imported from luvele.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.