Cut the Carrot (1 pound) into 1/2-inch thick and 4-inch long slices. Remove the tops. Put carrots in large ziplock bag or container.
Chop off the tops of Red Chili Pepper (5) and Jalapeño Pepper (2). Remove stems from Fresh Cilantro (1/2 cup) and Fresh Oregano (1/4 cup).
Place in food processor or blender with Red Onion (1/3 cup) and Garlic (3 clove).
Add the Cayenne Pepper (1 pinch), Crushed Red Pepper Flakes (1/2 tablespoon), a splash of Lemon Juice (to taste), Olive Oil (1/4 cup), Ground Black Pepper (1/4 teaspoon), Sea Salt (1/2 teaspoon), and Smoked Paprika (1 teaspoon).
Blend on high until creamy. You might have to keep it on high or low for a good 3 minutes.
Next add your Red Wine Vinegar (3 tablespoon) and blend again. Taste to see if it needs more Salt and Pepper (to taste).
Place 1/2 cup of the sauce in the bag with the carrots. Let it marinate for 10 to15 minutes. Keep the other 1/2 cup for dipping.
Preheat oven to 450 degrees F (230 degrees C).
Once carrots are marinated, place on greased baking sheets, spreading the carrots out evenly. Bake for 20 minutes in the preheated oven.
Flip carrot fries over with a spatula and bake another 15 to 25 minutes or until crispy edges. If you want extra crispy, broil last minute.
Remove from oven. Let them cool slightly or serve hot with the extra peri peri sauce or even a mayo/aioli of choice. Garnish carrot fries with extra Fresh Cilantro (to taste) and red pepper flakes if desired.