Recipe: East African Piri-Piri Sauce (and marinade)

EAST AFRICAN PIRI-PIRI SAUCE

3 small red chiles
6 cloves garlic
1 lb unsalted butter, melted (clarified preferred)
1 tbsp paprika
1/2 tsp chile powder
Lemon or lime juice

Pound chiles and garlic in a mortar (or process). Add to melted butter (in Africa, usually clarified butter) with paprika and chile powder. Add lime or lemon juice to taste. 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. (If using sauce that has been used for marinating, boil it for a few minutes before using it for basting or serving.)

*You can increase the heat by using hotter chiles or adding to spice quantities.

Makes about 2 cups sauce