Directions
- 1Roughly chop the chili peppers, removing some seeds if you prefer less heat.
- 2Add chilies, garlic, olive oil, vinegar, lemon juice, smoked paprika, oregano, salt, sugar, and black pepper to a blender.
- 3Blend until smooth.
- 4Pour the mixture into a small saucepan and bring to a gentle simmer over medium-low heat.
- 5Simmer for 5–7 minutes, stirring occasionally, to let flavors develop.
- 6Remove from heat and let cool completely.
- 7Taste and adjust salt, acidity, or heat if needed.
- 8Transfer to a clean glass jar or bottle.
Ingredients
- 6 fresh red chili peppers (bird's eye or Fresno work well)
- 4 cloves garlic
- 0.25 cup olive oil
- 0.25 cup white vinegar or apple cider vinegar
- 1 juice of lemon
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt (adjust to taste)
- 0.5 teaspoon sugar or honey
- 0.25 teaspoon black pepper
Equipment
blendersmall saucepanglass jar or bottle
Tips
- Remove some seeds from chili peppers if you prefer less heat.
- Taste and adjust salt, acidity, or heat if needed after cooling.
- Store in a sealed glass container in the refrigerator for up to 2 weeks.
- Shake before using.
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