2 Ounce seeded Thai peppers 3/5 Ounce unseeded Thai peppers 10 Fluid Ounce Rice Vinegar 8 Fluid Ounce Pumice oil 6 Fluid Ounce Lemon Juice, fresh 1/2 Fluid Ounce Smoked Paprika 2 Teaspoon Salt 2 Teaspoon powdered Black Peppercorn 1 1/2 Fluid Ounce fresh, minced Garlic 2 Fluid Ounce de-stemmed and packed Cilantro
PLEASE NOTE - Peppers vary in consistency quite a lot. Consider this when using peppers other than Thai peppers. Serrano, fresno, habenaro, etc may all still produce a desirable piri-piri, however; alterations may have to be made to recipe in order for sauce to have the correct taste. Sauce should start out with a STRONG spicy opening before having a pleasant transition to a sweeter after taste (oil, lemon and cilantro should be adjusted to balance). -------- 1) Prepare mise 2) Blend ingredients to a slightly rough consistency (not completely smooth). 3) Emulsify with oil 4) Adjust flavor with lemon juice, salt and pepper until taste is right (read note above).