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Rwandan Pili Pili Sauce

First tasted atop a croissant au beurre when we tasted Gaël Faye's metaphor, but it goes great with anything that needs a spicy condiment. I like to make a double batch and share it with friends.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
CourseSauce
CuisineRwandan
KeywordPili Pili

Ingredients

  • 1 cup onion, grated
  • 1/2 cup tomato, grated
  • 1 tsp garlic, minced
  • 3 pili pili peppers (or habenero if you can't find them), seeds removed, and minced
  • 1 tbsp fresh lime juice
  • 2 tsp vegetable oil
  • 1/3 tsp salt
  • water

Instructions

  • Prep - Turn on the playlist of Gaël Faye's "Pili Pili sur un croissant au Beurre" album. Wash and grate onion and tomato. Mince garlic and habanero (carefully! oh those oils in the eye... ouch.). Juice a fresh lime.
  • Cook - Heat a small saucepan, on medium heat. Add vegetable oil, then all the ingredients from above and stir. When it begins to bubble, lower heat and continue to simmer, stirring often. Add water as needed to keep it from sticking while it melds into a paste (at least an hour, which is about when the album is done... but hopefully it's just on repeat, anyway).
  • Serve - Serve as we first enjoyed, on a croissant to celebrate the life and music of Gaël Faye, using that snack and his song "Pili Pili Sur Un Croissant au Beurre."
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