West African Pili Pili Sauce

Pili pili, often called piri piri, is served as a table condiment in
West Africa, where it heats up grilled meat, poultry, shrimp, and fish.
Nearly any green chile can be used to make this sauce. Some recipes call
for tomatoes or tomato sauce to be added.

Ingredients

1 pound serrano or jalapeño chiles, seeds and stems removed, coarsely
chopped
1 medium onion, chopped
1 clove garlic
Juice of one lemon
Water to thin

Instructions

Place all of the ingredients, except the water, in a food processor and
blend them into a paste, adding water until the desired consistency is
achieved. Store in a jar in the refrigerator, where it will keep for
many weeks.