Recipes Portuguese Piri Piri Sauce 3.5 (2) 2 Reviews This easy-to-make sauce can also be used as a marinade or a spread. By Ian Knauer Ian Knauer Instagram Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows "Diary of a Foodie" and "Adventures with Ruth." Knauer went on to create and host his own PBS series, "The Farm with Ian Knauer." Food & Wine's Editorial Guidelines Updated on January 29, 2023 Print Rate It Share Share Tweet Pin Email Photo: © Ian Knauer Active Time: 15 mins Total Time: 25 mins Yield: 1 cup Ingredients 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 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Directions 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, 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. Rate it Print