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

Kosher salt 

Freshly ground black pepper

Instructions:

Step 1: Preheat the grill.

Step 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.

Step 3: In your thinkkitchen Whiz 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.

We promise that this will be your new favorite condiment that you will reach for again and again. If you make this recipe and want to share with us,  please tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

• Apple Divider
• Stock Pot
• Wooden Spoon
• Food Mill
• Glass Bowls

Directions

Quarter and core all the apples. Once finished, combine apples, water, sugar and cinnamon in a large pot. Cover the pot and bring to a boil over high heat while stirring occasionally to ensure it does not burn.

Once boiling, reduce heat to a simmer and keep it partially covered. Continue to stir occasionally until apples are completely soft (about 40 minutes, but can change depending on the apples).

Once the apple are soft look more like sauce, pass them through a medium mesh food mill to remove skins. If it is not sweet enough you can add more sugar to taste.

*Can be stored in the fridge for up to one week or in the freezer for up to 3 months.

*Other variations include:

• White apple sauce: peel the apples.
• Unsweetened apple sauce: don’t add sugar

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