This recipe is based on one by Jorge Jordao, 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
- ½ tbsp. white wine vinegar
- ½ tsp. kosher salt
- 2 cloves garlic
- In a blender, combine chiles with lime juice, brown sugar, olive oil, ginger, vinegar, salt, and garlic and puree into a chunky sauce.
- Refrigerate, covered, for up to 2 weeks. Serve with chicken, steak, fish, or eggs.