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