Piri Piri Sauce

Makes 1 cup

	8	red bird eye chilies, seeds and ribs removed, chopped
	1/2	cup fresh lemon juice
	1	Tbsp. chopped cilantro
	1	Tbsp. chopped parsely
	2	garlic cloves
	1/2	cup olive oil

Combine the chilies, lemon juice, cilantro, parsley, and garlic in a blender and puree until smooth. With the blender running, add the oil in a slow, steady stream and blend until well combined.
Store in an airtight container in the refrigerator for up to 2 weeks.