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
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 It
In a food processor, combine all of the ingredients and puree until smooth.
The hot sauce can be refrigerated for up to 2 weeks.
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