Peri peri sauce

Ingredients
Kashmiri red chilies 6
Button red chilies 12
Crushed red pepper 2 tbsp
Garlic 1 tsp
Achaar ki rai 1 tbsp heaped
Crushed coriander 1 tbsp
Oil ½ cup
Vinegar ½ cup
Onion 1 small
Lemon juice 2 tbsp
Lemon salt ½ tsp heaped
Method
Soak the large chilies and button red chilies in 1 cup of water overnight, put all the ingredients in a blender, blend for 5 minutes, store in an airtight container in the fridge.