Title: East African Piri-Piri Sauce
Categories: Marinade Sauce Ethnic
Yield: 1 Servings
| 1 | lb | Unsalted butter |
| 3 | | Small red chiles |
| 6 | | Cloves garlic |
| 1 | tb | Paprika |
| 1/2 | ts | Chile powder |
| | | Lemon or lime juice |
Since I can't add to the note, I'll add A note. 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.