Ingredients
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1 red bell pepper
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6 to 8 fresh or dried hot red chiles
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2 garlic cloves
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1 bay leaf
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1/2 cup extra-virgin olive oil
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1/4 cup apple cider vinegar
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
Directions
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Preheat the grill.
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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.
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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.