Small Dish of Pilipili Masala
(click to enlarge)

Pilipili Masala


East Africa, Tanzania   -   Pilipili Masala
Makes:
Effort:
Sched:
DoAhead:  		 3-1/2 oz
*
10 min
Yes		 This masala is made two ways: a dry powder, used for sprinkling, and a paste used for barbecue and kebabs and similar. The dry powder uses Citric Acid, and the paste uses Lime Juice. The dry will not quite fill a 4 oz spice jar, the paste will be about 1/2 cup.

1/4
1-1/2
2
c
T
t
Chili Flake (1)
Sea Salt
Citric Acid -or- (2)  
Make   -   (5 to 10 min)
  1. Mix all ingredients together well.
  2. If dry mix, store in a tightly closed spice jar. If using Lime Juice, store in the fridge for no more than a week.
NOTES:

  1. Chili Flake:

      Use Korean Flake for mild. Use Indian Kandala or Reshampati Flake for medium hot. Use Thai Chilis for very hot. For details, see our Chili Powders & Flake page.

  2. Citric Acid / Lime Juice:

      For sprinkling, use Citric Acid. For use with Barbecue, Kebabs and the like, use 1/3 cup Lime Juice.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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