[CH] PILLI-PILLI SAUCE

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I came across this recently and made up a tasty batch and wanted to pass the 
recipe on to CH friends.  I used just half the amount of tomato sauce listed 
and doubled the amount of peppers.  This is a good start for some nice 
African Pili-Pili.

Mary-Anne

PILLI-PILLI SAUCE

Pilli-pilli is the little red hot pepper of Africa which is so important an 
accompaniment to the food in most of its countries. It is much like the 
crushed red pepper used on pizza and other continental dishes. Some would 
find it impossible to use the quantities the Africans do – but used with 
discretion or not, it adds zing to many main dishes.
Although we have toned it down by the addition of tomato sauce, lemon juice, 
and onion, it is still necessary to use with care. In the Portuguese colonies 
of Africa the red hot pepper is called Piri-piri and it is blended with
lemon only.
In the Malagasy Republic it is known as Sacha andit is blended with oil.

2 cups tomato sauce, canned
1/2 cup lemon juice
1/2 cup white onions, very finely chopped
1 Tbs. garlic powder
1 Tbs. crushed red pepper (Pilli-pilli).

In a 2-quart bowl blend the canned tomato sauce, lemon juice, chopped white
onions, garlic powder and crushed red pepper.
Keep refrigerated in covered container.
Serve as a relish sauce in a bowl.
When used with seafood add 1/4 cup grated horseradish. An excellent cocktail
sauce.
Add 2 oz. (1/4 cup) dry red wine for a gourmet sauce for bland meats.
Add 1/2 cup finely chopped fresh tomatoes as they do in some parts of Africa.

yield : 3 cups

area: Africa
course: sauce

source: The African Cookbook / Bea Sandler 
  

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