- Prepare the peppers:
Wash the red and chili peppers, remove the stems, and roughly chop them. Leave some seeds in if you want the sauce extra spicy. - Add the garlic:
Peel the garlic cloves and place them in a food processor along with the chopped peppers. - Blend:
Pulse several times until the peppers and garlic are finely chopped but not completely puréed. - Add the herbs and seasoning:
Transfer the mixture to a bowl and stir in the parsley, oregano, red pepper flakes, salt, and black pepper. - Add the oil:
Pour in the olive oil and mix thoroughly. - Add the vinegar:
Stir in the vinegar. Add a little sugar if you prefer a slightly sweeter, more balanced flavor. - Cook the sauce:
Transfer everything to a saucepan and simmer over low heat for 10–15 minutes, stirring occasionally. Do not let the garlic or peppers burn. - Cool:
Remove from the heat and allow the sauce to cool completely. - Jar it:
Transfer to a clean, airtight glass jar and refrigerate. - Serve:
Spoon it over pasta, grilled chicken, steak, vegetables, pizza, or toasted bread for a delicious spicy kick.
Storage: Because this contains fresh garlic and oil, keep it refrigerated and use it promptly rather than storing it at room temperature.
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