See the Recipe. André Baranowski
SHARE

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.

Piri-Piri Sauce Piri-Piri Sauce
This recipe is based on one by Jorge Jordao, the chef at Zambi, a restaurant in Maputo, Mozambique.
Yield: makes 1 1/2 Cups

Ingredients

  • 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

Instructions

  1. In a blender, combine chiles with lime juice, brown sugar, olive oil, ginger, vinegar, salt, and garlic and puree into a chunky sauce.
  2. Refrigerate, covered, for up to 2 weeks. Serve with chicken, steak, fish, or eggs.

MORE TO READ