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"Piri piri is a sauce that combines garlic, chiles, red wine vinegar and oil," says Curtis. "While I like things spicy, the level of heat in this pureed sauce can be adjusted if you like—just use fewer Thai chiles for a milder ride."
Pro Tip: Make the sauce up to 1 day ahead, then cover and refrigerate until ready to serve.
Curtis serves this as a dipping sauce for his Extra-Crunchy Picnic Fried Chicken.
- 6 large red Fresno chiles (about 5 ounces), coarsely chopped
- 4 red Thai chiles, stemmed
- 5 cloves garlic
- ¼ cup red wine vinegar
- 2½ teaspoons kosher salt
- ⅔ cup olive oil
In a food processor, blend chiles, garlic, vinegar and salt until smooth. With machine running, gradually add oil.