A classic Portuguese marinade, great with chicken, fish, prawns and squid
De seed and roughly chop the chilies.
Peel and chop the garlic.
Place these, together with the rest of the ingredients, except the olive oil, in a food processor and blend.
When all is pureed, whilst the blade is still running, add the olive oil slowly, until a thick and rustic sauce is achieved.
«Be sure to use fresh (not dried) bay leaves, as they will not blend well»