Peri-Peri Paste
Directions
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Make marinade: Combine garlic, Fresno chilis, habanero pepper, bell pepper, smoked paprika, cumin, thyme, salt, black pepper, cayenne pepper, sugar, and onion powder in a blender. Pulse a few times to combine. Pour in olive oil, sherry vinegar, and lemon juice; blend on high until the marinade is completely smooth. Freeze unused paste in small bags. Keeps up to 6 months in the freezer.
From Shawnie's class “Cooking Cape Cod”
