Pili Pili

Remove stems from scotch bonnet peppers. For a milder sauce, remove the seeds and white membrane. For maximum heat, leave them in.

Combine peppers, garlic cloves, onion, parsley, salt, and lime juice in a mortar and pestle. Pound to a coarse paste, or blend briefly in a blender.

The texture should be chunky and rustic, not perfectly smooth. You want visible flecks of pepper and garlic throughout the sauce.

Stir in the vegetable oil and mix well. Taste and adjust salt and lime juice to balance the heat with acidity and seasoning.

Transfer to a clean glass jar. The sauce improves after resting for an hour as the flavors meld and the heat distributes evenly.

Serve in a small bowl at the table alongside any Congolese dish. A little goes a long way with this potent condiment.