Recipe by Cluich
THE sauce and marinade for a lot of East African dishes, particularly those from Mozambique.
- 4 red chili peppers, chopped (seeded, if you don't want as much heat)
- 1⁄4 teaspoon salt
- 2 lemons, juice of
- 3 garlic cloves, crushed
- 6 sprigs parsley, roughly chopped
- 1 cup vegetable oil