PIRI PIRI (about 1 cup)

Swahili for hot chili, this is Mozambique’s best known condiment and is used on seafood and chicken.

10 red bird’s-eye chiles, seeds and ribs removed, chopped

½ cup fresh lemon juice

1 tablespoon chopped cilantro

1 tablespoon chopped parsley

2 garlic cloves

1 tablespoon fresh ginger, peeled and chopped

4 teaspoons dark brown sugar (optional)

½ teaspoon salt

½ cup olive oil

1. Combine the chiles, lemon juice, cilantro, parsley , garlic, ginger and brown sugar if you’re using it in a blender and puree until smooth. With the blender running, add the oil in a slow, steady stream and blend until well combined.  Store in an airtight container in the refrigerator for up to 2 weeks.

adapted from Marcus Samuelson, The Soul of a New Cuisine