Pili Pili Sauce

  • 2 tablespoon tomato paste
  • 4 ripe medium-sized tomatoes
  • 4 African bird eye chilli (deseeded)
  • 5 teaspoons Simba Mbili garlic paste
  • ½ cup extra virgin olive oil (or preferred cooking oil)
  • ¾ teaspoon salt
  • 1 teaspoon Simba Mbili garam masala
  • 1 teaspoon Simba Mbili paprika
  • Juice of one small lime (or half a lemon)
  • Into a blender, add the tomatoes, de-seeded African bird eye chillies, Simba Mbili garlic powder, Simba Mbili cloves, salt, Simba Mbiligaram masala, and Simba Mbili paprika, then process until smooth. (4 ripe medium-sized tomatoes, 4 African bird eye chilli, 5 teaspoons garlic powder, ¾ teaspoon salt, 1 teaspoon Simba Mbili garam masala, 1 teaspoon Simba Mbili paprika)
  • Heat oil in a pan under low to medium heat. Next, add in the tomato paste and stir for about a minute, so it does not burn. Add the blended vegetables and combine. (½ cup extra virgin olive oil, 2 tablespoon tomato paste)
  • Cover and allow the sauce to cook for about 20-25 minutes at low heat, stirring from time to time. You will know it is done when much of the water has evaporated, the tomato mass separates from the oil, and the sauce changes color to a darker red.
  • Add the lime juice, stir, and allow it to cook for a further 1-2 minutes. (juice of one small lime)
  • Remove the pan from the heat, allow the oil to cool slightly, then strain off any excess oil (do not throw this away, keep it in the fridge to use in other recipes). Allow the sauce to cool completely, then transfer it to a sterilized jar.
  • Serve your pili pili ya kukaanga sauce as a condiment alongside your favourite dishes, use it as a marinade, or add it to food when cooking.

Notes

  • Stir regularly to prevent your tomatoes from burning and turning bitter.
  • The color and intensity of the heat of your sauce will vary depending on the type of chillis you use, and whether or not you use the seeds of chilli pepper.
  • Make sure to use enough oil when cooking the sauce, as this assists with preservation and helps keep the sauce longer.
  • Skip de-seeding the chilli peppers if you prefer your African hot sauce spicier.
  • Use your favourite herbs and spices, in place of the garam masala and paprika. Bay leaves, curry powder, cumin, coriander (cilantro), and thyme particularly work well. Also, substitute the African bird eye chillis for any hot chilli peppers, such as habanero.