Trim, remove the ribs and cut <quantity>1</quantity> small red bell pepper into medium pieces

Trim, remove the spine and cut <quantity>1</quantity> small yellow bell pepper into medium pieces

Trim, peel and cut <quantity>1</quantity> onion into medium pieces

Cut <quantity>2</quantity> small habanada peppers into medium pieces

Add <quantity>1½<unit>tbsp</unit></quantity> of olive oil and <quantity>1½<unit>tbsp</unit></quantity> of red palm oil to a pot over medium heat

Add the onion and the bell peppers

Add the habanada pepper, the stems and the root of <quantity>1<unit>bunch</unit></quantity> of coriander. Reserve the leaves for another preparation

Cook the vegetables, stirring occasionally, until golden

Add <quantity>1½<unit>tbsp</unit></quantity> of olive oil and <quantity>1½<unit>tbsp</unit></quantity> of red palm oil

Add <quantity>2<unit>L</unit></quantity> of water, cover and cook for 25-30m until reduced by half

Let cool slightly, transfer all ingredients and liquids to a blender and blend, starting on low speed and gradually increasing, until smooth

Strain

Transfer the sauce to a saucepan over medium heat

Add <quantity>200<unit>ml</unit></quantity> of coconut milk and salt to taste

Add the juice of <quantity>1</quantity> lime and combine. Simmer the sauce for 5-10m to reduce slightly

The coconut milk & bell pepper sauce is ready

Use as a base for moqueca, with a fish or chicken dish. Enjoy!