Peppy Pepper Raw Chutney: Piri Piri

(November update: I've eaten this now on breakfast casserole, corn casserole, fried eggs, and chicken fajitas. This is definitely something I plan to make again next summer!) Lori Fiechter here again finding new ways to use those Christmas red fresno peppers. This fresh chutney (just blend everything in the blender and store in the fridge--couldn't be easier) is good enough that I will plant more of those fresnos next year just for chutney.

If you want to be technical, it is not really Piri-piri as that is the name of the yellow African birds' eye peppers. But the process is similar.

I've eaten this on egg casserole and swirled into vegetable soup. It would be great as a condiment on any kind of sandwich.

Here is the recipe (I've seen other recipes that call for cooking it, so you could see which you prefer)

mix in blender:
either 10 fresno peppers OR
5 fresno peppers and
1 large sweet pepper (I used a combination of Italian peppers and Bolivian/Peruvian Mad-Hatter peppers)
4 T. fresh or frozen lime juice
4 T. dark brown sugar
1 T. olive oil (I used grapeseed oil)
1 T. grated fresh ginger (I used 2 tsp. powdered)
2 tsp. smoked paprika (opt.)
1/2 tsp sea salt or kosher salt
2 cloves of garlic, peeled (opt.)

place in a glass jar with a tight lid, refrigerate and use within 2 weeks.