© Chris Chen
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
How to Make It
Step
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.
