Put peppers and onion in a food processor and puree.
2 large red bell peppers, 1 large red onion
Add garlic, half of the lemon juice, half of the red wine vinegar, zest of 1 lemon, oregano, pepper and David’s Peri Peri Rub and process.
4 cloves garlic, 1/2 cup lemon juice, 4 Tbsp red wine vinegar, 1 1/2 tsp dried oregano, 1 tsp black pepper, 2 Tbsp David’s Peri Peri Rub
Transfer the sauce to a medium saucepan and add the bay leaf.
1 bay leaf
Simmer, over medium-low heat for 20 minutes.
Remove the bay leaf and cool the sauce.
Return to the food processor and add 1/4 cup lemon juice, 2 Tbsp red wine vinegar, and zest of 1 lemon and puree.
Slowly add the olive oil to emulsify.
1/2 cup extra virgin olive oil
Serve with roast chicken, firm seared tofu, kebabs, grilled meat or fish.
