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Spices/Sauces/Rubs


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


1 Preheat Grill

2 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.

3 In a blender/food processor, 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.

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