- 1 red bell pepper
- 6 to 8 fresh or dried hot red chiles
- 2 garlic cloves
- 1 bay leaf
- 1/2 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- Kosher salt
- Freshly ground black pepper
How to make this recipe
Preheat the grill.
Place the bell pepper on the grill over high heat and cook, turning occasionally, until blackened all over, 8 to 12 minutes. Place the bell pepper in a bowl and cover with a plate and let stand until warm. Discard the skin, stem and seeds from the pepper, reserving the flesh.
In a blender, puree the bell pepper, hot chiles, garlic, bay leaf, oil, vinegar, 1 teaspoon salt and 1/2 teaspoon pepper. Use the piri piri sauce on grilled meats and fish or spread on toast as an appetizer.