All about the Sauce, 47 of 50. Chef Thom Bateman Peri Peri style sauce which is also a marinade rather handily so the chicken you see in the video was cooked in this too. It is fiery but you could just use less chilli to be fair.. 2 red peppers • 1 red onion • 2 red chillis (jalapeños / Serrano) • 5 Birds Eye chillis • 8 cloves of garlic • Zest and juice of 1 lemon • 1 tbsp smoked paprika • 1 tsp salt • 1 tsp white pepper • 2 tbsp Sherry vinegar or red wine vinegar • 40ml olive oil • Handful of flat parsley • Few fresh oregano leaves (optional) Few drops lemon juice • 1 tbsp Sherry vinegar • 60ml olive oil 1. Drizzle the peppers, onions and red chilli with a little oil, char them in a hot oven or even better on a bbq then allow to cool • 2. Add the remaining ingredient