Ingredients
- 15–25 fresh chilies (to heat preference), stemmed
- 4 garlic cloves
- 1 small onion
- 1 ripe tomato, optional
- Juice of ½ lemon
- 3 tbsp oil
- 1 tsp salt
- 2 tbsp water
Method
- 01 Wash the chilies. Remove some seeds to soften the heat if needed.
- 02 Blend chilies, garlic, onion, tomato (if using), lemon, salt and water to a coarse paste.
- 03 Heat the oil in a small pan over medium heat.
- 04 Add the paste and cook 8–10 minutes until the raw smell fades and it thickens slightly.
- 05 Taste, adjust salt. Cool and jar in the fridge.
- 06 Serve in small amounts beside grills and fish.
Pili-pili sauce is not a main dish: it is the table’s heat. Every household doses chili differently; tomato softens, lemon brightens. Serve with grilled chicken, ntaba, braised fish or kamundele.
In the same spirit
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