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.) Slideshow:  Condiment Recipes 

Abraham Conlon
August 2014

Gallery

© Chris Chen

Recipe Summary

total:
10 mins
Yield:
3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, combine all of the ingredients and puree until smooth.

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Make Ahead

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

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