West African Pili Pili Sauce
Pili pili, also called piri piri, is served as a table condiment in all West African countries, where it heats up grilled meat, poultry, shrimp, fish, and even vegtable dishes. Nearly any green chile can be used to make this sauce. Some recipes call for tomatoes or tomato sauce to be added, and some recipes call for red chiles, either fresh or dried. To make Pili Pili Mayonaise, combine 1 tablespoon of this sauce with one cup of mayonaise and serve with cold, cooked, shelled sprimps or prawns.
- 1 pound serrano or jalapeno chiles, seeds and stems removed, coarsely chopped
- 1 medium onion, chopped
- 1 clove garlic
- Juice of one lemon
- Water to thin
Place all of the ingredients, except the water, in a food processor and blend them into a paste, adding water until the desired consistency is achieved. Store in a jar in the refrigerator, where it will keep for two weeks.