Piri Piri Sauce

Place the red bell pepper pieces and whole garlic cloves on a baking tray under a very hot broiler (240C/460F) or directly over a gas flame using tongs. Roast until the pepper skin is blackened and blistered in patches and the garlic is golden-brown and soft inside. The pepper takes 10-15 minutes, the garlic 8-10 minutes. Transfer to a bowl, cover with cling film, and steam for 5 minutes. Peel the pepper skin off — the char and steam loosens it.

Combine the chilies, peeled roasted pepper, roasted garlic, lemon juice, vinegar, oil, salt, oregano, and paprika in a blender or food processor. Blend on high for 2 minutes until completely smooth and emulsified. If the sauce is too thick, add a tablespoon of water and blend again. Taste carefully — the heat will be significant. Adjust with more lemon for brightness or more salt for depth.

For a cooked piri piri (preferred for marinating and shelf stability): pour the blended sauce into a small saucepan and simmer over low heat for 8-10 minutes, stirring occasionally. Cooking mellows the raw chili edge, deepens the roasted pepper flavor, and extends refrigerator life to 2 weeks. For a fresh, vibrant table sauce, skip this step and use raw. Cool completely before jarring.