A fiery, vibrant condiment made from roasted red chilies, garlic, shallots, lime juice, and salt, pounded into a rustic sauce that accompanies almost every Timorese meal.
Ingredients
10 red bird-eye chilies
4 cloves garlic
2 shallots
Juice of 2 limes
1 tsp salt
1 small tomato, chopped
Instructions
1Dry-roast whole chilies, garlic cloves, and shallots over an open flame or in a dry skillet until blistered and slightly charred.
2Place roasted ingredients in a mortar with salt. Pound vigorously to a rough, chunky paste.
3Add chopped tomato and continue pounding until partially incorporated but still textured.
4Squeeze in lime juice and mix thoroughly. Taste and adjust salt and lime balance.
5Transfer to a small bowl and serve immediately alongside rice and grilled dishes.
Did You Know?
Ai manas literally means fire fruit in Tetum, and Timorese people often judge a cook by the quality of their chili sauce.