MAKES 1 1⁄2 CUPS

This recipe is based on one by Jorge Jordão, the chef at Zambi, a restaurant in Maputo, Mozambique. We found red fresno chiles to be the best substitute for the more traditional, but harder-to-find, African bird's-eye chiles.

10 red fresno chiles (seeded, if you like,
   for a milder sauce)
6 tbsp. fresh lime juice
4 tsp. dark brown sugar
1 tbsp. olive oil
1 tbsp. finely chopped fresh ginger
1⁄2 tbsp. white wine vinegar
1⁄2 tsp. kosher salt
2 cloves garlic

1. In a blender, combine chiles with lime juice, brown sugar, olive oil, ginger, vinegar, salt, and garlic and purée into a chunky sauce.

2. Refrigerate, covered, for up to 2 weeks. Serve with chicken, steak, fish, or eggs.