RCI-SC.007.0003.001
African Pili-Pili Sauce
African Pili-Pili Sauce from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- several chile peppers (i.e.1 unithot red peppers!), cleaned and finely chopped
- 1 unit
- a few cloves of garlic1 unitminced
- several pieces of parsley1 unitminced (optional)
- a few tablespoons of cooking oil1 unit
- 1 unit
Method
1
Gather all ingredients and prepare your workspace. Wash and dry the pili-pili chili peppers, then remove the stems while keeping the seeds intact for maximum heat.
5 minutes
2
Roughly chop the pili-pili peppers, garlic cloves, and any additional aromatics such as onion or shallot. Use gloves to protect your hands from the intense capsaicin in the peppers.
5 minutes
3
Place the chopped peppers, garlic, and aromatics into a blender or food processor. Pulse several times until a coarse paste begins to form.
3 minutes
4
Add the freshly squeezed lemon juice to the blender and blend continuously until the mixture reaches a smooth, uniform consistency.
2 minutes
5
Transfer the blended mixture to a small saucepan over medium-low heat. Stir in a pinch of salt and allow the sauce to gently simmer, stirring occasionally to meld the flavors.
10 minutes
6
Taste the sauce carefully and adjust seasoning with additional salt or lemon juice as needed. Remove from heat once the sauce has thickened slightly and the raw pepper aroma has mellowed.
2 minutes
7
Allow the sauce to cool to room temperature before transferring to a sterilized glass jar or airtight container. The flavors will deepen and intensify as the sauce rests.
15 minutes
8
Seal the container and refrigerate for at least one hour before serving to allow the flavors to fully develop. Store refrigerated for up to two weeks.
60 minutes