© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: SAVEUR, No. 112
Servings: 1½ cups
This recipe is based on one by Jorge Jordão, the chef at Zambi, a restaurant in Maputo, Mozambique. We found red fresno chiles to be the best substitute for the more traditional, but harder to find, African bird's-eye chiles.
10 red fresno chiles—seeded, if you like, for a milder sauce
6 tablespoons fresh lime juice
4 tablespoons dark brown sugar
1 tablespoon olive oil
1 tablespoon finely chopped fresh ginger
½ tablespoon white wine vinegar
½ teaspoon kosher salt
2 cloves garlic
Combine everything in a blender and purée into a chunky sauce. Refrigerate, covered, for up to 2 weeks. Serve with chicken, steak, fish, or eggs.