Piri-Piri Sauce

Here is a recipe for piri-piri sauce; I’m not sure exactly what the source was, but I have full confidence in this recipe’s credentials. You can substitute a milder chile if you want, perhaps a single Serrano, dried and crushed.

1/2 cup vegetable oil

3 tablespoons crushed dried piri piri or bird's eye chile, or crushed red pepper flakes

1 onion, finely chopped

3 to 6 garlic cloves, minced

1 tablespoon finely chopped fresh ginger

1 tablespoon tomato paste

1 to 2 teaspoons salt

3 tablespoons white vinegar, or more to taste

1 to 2 tablespoons sugar (optional)

Heat 3 tablespoons of the oil in a pot or large skillet over medium heat. Add half the chilies and the onion, garlic, and ginger, then sauté for three minutes.

Transfer to a blender, add the remaining oil and the rest of the ingredients. Process until almost smooth. Adjust the seasoning with more piri piri chiles, salt, vinegar, and/or sugar to taste.