How to Make Portuguese Pepper Sauce with Fabio Leonardi

Roast the red and green bell peppers over an open flame until charred, about 10-15 minutes.

Place the roasted peppers in a bowl and cover with plastic wrap to steam for 10 minutes.

Peel the skin off the peppers, remove the seeds, and chop them coarsely.

Heat olive oil in a saucepan over medium heat until shimmering.

Add chopped onion and garlic to the pan; sauté until softened, about 5 minutes.

Stir in the roasted peppers and cook for another 5 minutes.

Add white vinegar, paprika, salt, black pepper, cayenne pepper, and sugar; mix well.

Pour in water and bring the mixture to a simmer; cook for 10 minutes.

Remove from heat and let cool slightly.

Blend the sauce until smooth using an immersion blender or regular blender.

Stir in fresh parsley and lemon juice for brightness.

Taste and adjust seasoning as needed.

Transfer the sauce to a jar and refrigerate for at least 1 hour before serving.