east african piri-piri sauce

Categories
Appetizers
Salsa/sauce
Dips/spread
Yield
1 servings
MeasureIngredient
1 pounds Unsalted butter
Small red chiles
Cloves garlic
1 tablespoon Paprika
½ teaspoon Chile powder
  Lemon or lime juice

You like hot? You can increase the heat to "paint-remover" by using hotter chiles or adding to spice quantities. Pound chiles and garlic in a mortar (or process). Add to melted butter (in Africa, usually clarified butler) with paprika and chile powder. Add lime or lemon juice to taste (lime will be better for this one). Mix well. For chicken wings, or breasts, or fish, or prawns, marinate meat for 5-10 minutes, baste with sauce while cooking and spoon sauce over before serving.

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