One of my latest cookbook purchases is an ode to hot sauce making: Hot Sauce!

My attention first fell to the recipe for pili pili.  Literally meaning “pepper” in Swahili, pili pili is an African hot sauce that deals out a solid burn without forgoing flavor.   Unfortunately, this stuff is impossible to find here in the States.  Luckily, Fayaz has a few hook-ups in his native land of Tanzania to supply himself and a few friends.

In making the recipe, I used five jalapeños and one habanero.  The fresh flavor of the hot sauce was fantastic blend of sweet and spice.  I can see this stuff being great with everything.  On mac & cheese, burgers, pizza…  Yum. Though, on the next go, I may need to up the habaneros to give a little more heat.

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Ingredients:

• 2 cup of loosely packed fresh jalapeños or habaneros (about 6 or either), stemmed
• 1 small yellow onion, peeled and quartered
• 1/4 cup fresh squeezed lemon juice
• 1/4 cup of olive oil
• 1 teaspoon chopped garlic
• 1 teaspoon ground ginger
• 1 teaspoon salt

Directions:

Add all of the ingredients to a food processor or blender and purée.  Transfer the mixture to a skillet and cook over medium heat for a few minutes.

Let cool a bit, then pour into glass bottles and seal.  Refrigerated, the sauce will keep for 2 weeks.

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