Step 1

Soak the chillis in half a cup of boiling water until the water has cooled. You can leave them soaking overnight if you wish.

Step 2

Chop the onion and garlic into large pieces.

Step 3

Heat the one tablespoon of olive oil in a large frying pan or shallow casserole dish. Gently fry the onion and garlic until it is translucent. Then add the herbs and spices (except for the bay leaves). Fry for a couple of minutes longer.

Step 4

Transfer the fried onions to a blender. Add the soaked peri peri chillis, the roasted red peppers, lemons juice and zest, sugar, and apple cider vinegar. Blend until nearly smooth, but still with a little texture.

Step 5

Return the mixture to the frying pan or casserole. Add the bay leaves, and heat on a low-medium heat until just simmering. Turn down to a very gently simmer.

Step 6

Cook the mixture for about 20 minutes, until it thickens and has reduced by a half to a third. When it is ready, a wooden spoon or spatula should leave a trace on the bottom of the pan.

Step 7

Transfer the mixture back to the food processor. Then blitz again, slowly adding the 80ml of olive oil as you do so.  It is important to add the oil slowly so the mixture emulsifies so you get a lovely smooth sauce.

Step 8

Blitz to a smooth paste. The peri peri sauce will take on a vibrant orange-yellow colour. It’s now ready to use. Pour the mixture into a jam jar, and keep in the fridge, where it will last for a week.