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Pili Pili Sauce


Be warned: This sauce is blisteringly hot. Seed the habaneros for a slightly milder version.

  • Prep:
  • Total Time:
  • Yield: Makes 1 cup

Photography: Petrina Tinslay

Source: Martha Stewart Living, August 2010


  • 3 ounces habanero chiles (10 to 15), seeded if desired
  • 1 small onion, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 1/2 cup safflower or extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Coarse salt


  1. Pulse chiles, onion, and garlic in a food processor until chopped. Add oil, lemon juice, and 1/2 teaspoon salt; puree. Season with salt.

Cook's Notes

Sauce can be refrigerated for up to 2 weeks. Let stand at room temperature for 1 hour before using.

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