Pili Pili Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
15 mins
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Servings
12
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Calories
53 kcal
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Course
Side Dish, Condiments, Lunch, Dinner
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Cuisine
African
Pili Pili Sauce
Description
This Pili Pili Sauce starts by pureeing ripe tomatoes, deseeded African bird eye chilies, garlic, salt, garam masala, and paprika to form a spicy base. Cooking the mixture with tomato paste in oil over low heat concentrates the flavors as water evaporates, and the sauce thickens and darkens in color. The addition of lime juice at the end adds brightness and balances the heat.
The finished sauce is smooth with an oily texture from the olive oil, carrying a moderate to intense heat depending on chili seed inclusion. Its spicy and smoky notes pair well with grilled meats, fried foods, or as a marinade component.
Straining excess oil after cooking preserves it for other uses, while extending the sauce’s shelf life. Store the sauce in sterilized jars once cooled for preservation. Variations of spices or chilies can alter heat level and flavor character.
Regular stirring during cooking prevents burning and bitterness, ensuring a clean tomato flavor throughout. The sauce’s heat intensity varies by chili type and seed presence. Using enough oil is important for preservation and flavor development.
Ingredients
- 2 tablespoon tomato paste
- 4 tomato ripe, medium-sized
- 4 bird eye chilli deseeded, African variety
- 5-6 garlic cloves
- ½ cup extra virgin olive oil (or preferred cooking oil)
- ¾ teaspoon salt
- 1 teaspoon garam masala (or your preferred choice of spice)
- 1 teaspoon sweet paprika or smoked paprika
- lime or half a lemon, juice of one small lime
Instructions
- Into a blender, add the tomatoes, de-seeded African bird eye chilies, garlic cloves, salt, garam masala, and paprika, then process until smooth.
- 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.
- 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.
- 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 the sauce regularly during cooking to prevent burning and bitterness.
- The color and heat intensity will depend on the chilies used and whether seeds are included.
- Use ample oil when cooking the sauce to aid preservation and flavor.
- Keep excess cooking oil separated and refrigerated for reuse in other recipes.
- Adjust heat by keeping seeds for a spicier sauce or removing them for milder heat.
- Garlic, paprika, and garam masala can be substituted with other herbs and spices like curry powder, cumin, or thyme to vary flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Calories | 53kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 169mg | 7% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 10mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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