Portuguese Piri Piri Sauce

• 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 the grill.
2. Place the bell pepper on the grill over high heat and cook, turning occasionally, until blackened all over, 8 to 12 minutes.
3. Place the bell pepper in a bowl and cover with a plate and let stand until warm.
4. Discard the skin, stem and seeds from the pepper, reserving the flesh.
5. In a blender, puree the bell pepper, hot chiles, garlic, bay leaf, oil, vinegar, 1 teaspoon salt and 1/2 teaspoon pepper.
6. Use the piri piri sauce on grilled meats and fish or spread on toast as an appetizer.

red bell pepper, chiles, garlic, bay leaf, extravirgin olive oil, apple cider vinegar, kosher salt, freshly ground black pepper

Taken from www.foodandwine.com/recipes/portuguese-piri-piri-sauce (may not work)