Mozambique Hot Sauce

Chef Abraham Conlon learned to make this lemony, sambal oelek-like sauce from a Mozambican chef in Lisbon. Any fresh red chiles will work, but Conlon uses piri piri chiles; small Thai bird chiles are closest in flavor to piri piris and will result in a blazingly hot sauce. (Seed and de-rib some or all of the chiles for a milder version.)

  • Total Time:
  • Servings: 3/4 cup
KEY: Barbecue/Cookout, Game Day, Sauces & Condiments, Basic/Easy, Fast, Gluten-Free, Healthy, Make Ahead, No-Cook, Vegetarian

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  • 4 ounces fresh red chiles, such as Thai bird, cayenne, red jalapeño, red serrano and/or piri piri, stemmed and chopped
  • 2 garlic cloves, chopped
  • 1/3 cup fresh lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar

How to make this recipe

  1. In a food processor, combine all of the ingredients and puree until smooth.

Make Ahead

The hot sauce can be refrigerated for up to 2 weeks.

Contributed By Photo © Chris Chen Published August 2014

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496969 recipes/mozambique-hot-sauce 2014-07-14 Abraham Conlon barbecue-cookout|game-day|sauces-and-condiments|basic-easy|fast|gluten-free|healthy|make-ahead|no-cook|vegetarian august-2014 recipes,mozambique-hot-sauce 496969