Homemade Piri-Piri Sauce

So I was recently introduced to Piri-piri sauce at a Portuguese restaurant by a good friend and follow Feed The Sink contributor, Jesse.  After that first experience, during which I ate about 1/3 of the bottle’s contents, I quickly realized I was hooked.  Since I was craving a Piri-piri fix since then I decided I would try my hand at making a small homemade batch.

Ingredients

4 to 8 hot chiles, depending on the heat (I chose 6 and I think I will regret it once it has settled for a week)
2 cloves garlic, minced
Juice of 1/2 lemon
Pinch of salt
1/2 to 1 cup extra-virgin olive oil. Vary the amount depending on how thick you want the sauce to be. To lighten up the sauce I mixed in safflower oil in a 1:1 ratio.
1/3 sweet red pepper

Directions

Coarsely chop the peppers and discard stems, including the red bell pepper.
Place the chiles and their seeds, the pepper, the garlic, lemon juice, salt, and as much of the oil as you wish in a food processor fitted with a metal blade and purée.
The sauce will keep in the fridge for up to one month, so get dipping, drenching, drinking and sweating!

Tips

I used dried chili peppers, and as it stands, I’m not sure what kind of an effect it will have overall.
Adding the bell pepper isn’t necessary but I found it necessary to sweeten the sauce and give it consistency
To store the sauce we simply emptied out an old mustard squeeze bottle.