Peri Peri Marinade

Ingredients

• 10 each red bird's eye chiles – stems removed (deseed some for less heat)
• 6 cloves garlic – peeled
• 0.25 cup lemon – juiced (fresh)
• 2 tbsp red wine vinegar
• 1 tsp paprika
• 1 tsp dried oregano – crumbled
• 1.5 tsp kosher salt
• 0.5 tsp ground black pepper
• 0.5 cup olive oil

Instructions

1. Remove stems from the red bird's eye chiles; for a milder marinade, slit and scrape out some seeds. Peel the garlic.
2. Juice the lemons to yield 0.25 cup fresh lemon juice.
3. Add the chiles, garlic, lemon juice, red wine vinegar, paprika, dried oregano, kosher salt, and black pepper to a blender. Blend to a coarse puree, 30–45 seconds, scraping down the sides as needed.
4. With the blender running on low, slowly stream in the olive oil until emulsified and slightly thickened, 30–60 seconds.
5. Taste and adjust salt or acid to balance. The marinade should be bright, garlicky, and hot with a glossy body from the oil.
6. To use, reserve about 0.25 cup marinade for basting. Toss the remaining marinade with up to 2–3 lb of protein to coat evenly. Cover and refrigerate 2–24 hours, turning once. Brush with the reserved marinade during the last 5–10 minutes of cooking. Discard any marinade that has contacted raw meat.
7. Store unused marinade (kept separate from raw foods) in a clean jar in the refrigerator for up to 4 days. Shake before each use.