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
Ingredients
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
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10 red fresno chiles (seeded, if you like, for a milder sauce)
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6 tbsp. fresh lime juice
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4 tsp. dark brown sugar
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1 tbsp. olive oil
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1 tbsp. finely chopped fresh ginger
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½ tbsp. white wine vinegar
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½ tsp. kosher salt
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2 cloves garlic
Instructions
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In a blender, combine chiles with lime juice, brown sugar, olive oil, ginger, vinegar, salt, and garlic and puree into a chunky sauce.
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Refrigerate, covered, for up to 2 weeks. Serve with chicken, steak, fish, or eggs.
- 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.
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