Set a grill skillet over high heat. Add the red bell peppers, red onions & garlic pods with skin on. Dry roast them until charred & black spots form. Remove from the grill skillet set aside & remove the skin from the garlic pods.
Next, once the roasted ingredients are cooled to room temperature add them to a blender jar or a food processor, throw in the red serrano peppers, thai red chili, 1/4 tsp lemon zest, 2 tbsp lemon juice, 2 tbsp apple cider vinegar, oregano, black pepper, kosher salt. Blend them into a paste.
Now, set a skillet over medium heat & pour the blended puree. Throw in a bay leaf (optional), add the rest of the apple cider vinegar, lemon zest, lemon juice & olive oil. Mix everything well. Saute for just 2 mins. Fish out the bay leaf & discard.
The Peri Peri sauce is ready. Use it as an accompaniment, spread, marinade or a dip.