Let's make something good
How to make it
4 steps. Take it one step at a time.
Roughly chop the bird's eye chilies
Roughly chop the bird's eye chilies. If you prefer a milder sauce, remove the seeds from half of the chilies.
Place the chopped chilies, peeled garlic, smoked paprika, dried oregano
Place the chopped chilies, peeled garlic, smoked paprika, dried oregano, and sea salt into a blender or food processor.
Pulse until a paste forms
Pulse until a paste forms, then slowly pour in the olive oil and lemon juice while continuing to blend until the sauce is emulsified and relatively smooth.
Optional: Pour the mixture
Optional: Pour the mixture into a small saucepan and simmer over low heat for 5 minutes to intensify the flavors. Let cool completely before bottling.
5 min
A little kitchen wisdom
For the best flavor, allow the sauce to sit in the refrigerator for at least 24 hours before using to let the heat and acidity meld.
What you'll need
BlenderFood processorSmall saucepanGlass bottle
