Pili Pili Sauce (Pepper Sauce)
 
Prep time
Cook/Dehydrate time
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A fiery pepper sauce common in Tanzanian kitchens. Use in your recipes or on the table for extra heat on the plate. Keeps for a few weeks in your fridge.
Author:
Recipe type: Sauce
Cuisine: Tanzanian
Serves: 2 cups
Ingredients
  • 1 cup hot chillies chopped
  • 1 medium red onion chopped
  • 1 TBL minced garlic
  • 1 inch piece ginger, peeled and grated
  • 1 carrot grated or chopped
  • 1 cup chopped tomatoes
  • 3 TBL lemon juice
  • 1 tsp salt
  • 1 TBL olive oil (optional) For oil free version use 1-2 TBL water
Instructions
  1. Saute onions, garlic, ginger and carrots in oil or water to soften.
  2. Add peppers and continue to sauté. Be careful as the fumes are strong. OPEN A WINDOW!
  3. Add the tomatoes and continue to cook until everything is soft and tomatoes have become saucy
  4. Add lemon juice and salt. Mix well.
  5. Remove from heat and let the mixture cool a few minutes.
  6. Add to your blender and pulse until it reaches the desired consistency. It can be very smooth or leave it chunky.
  7. Return to pan and sauté briefly to combine flavors.
  8. Spoon into clean jars.
  9. Refrigerate for up to two weeks.
Recipe by Food For The Soul at https://foodforthesoul.me/pili-pili-sauce-pepper-sauce/