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
- 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