Molho De Piri-Piri (Portuguese Peri-Peri Marinade Sauce) - cooking recipe

Ingredients

4 -5 fresh red habanero peppers (stemmed and deseeded)
2 -3 garlic cloves
4 tablespoons lemon juice or 4 tablespoons lime juice
1 teaspoon sea salt (to taste)
1 teaspoon dried oregano
4 -5 tablespoons olive oil

Preparation

If using a grinder, combine all ingredients, grind and mix the ingredients into a smooth paste.
If you are using a mortar and pestle, start off with the chillies and garlic - grind them into a smooth paste.
Then add in the dried oregano and grind it in for another minute.
Add in the rest of the ingredients and give it a thorough mix.
You may leave the marinade refrigerated to infuse or use it up straight away.
Rub marinade onto meat and allow to marinate in a bowl for at least thirty minutes (or overnight if possible) before cooking.