Spice up your meals with this fiery and flavorful Kambuzi Hot Sauce. I made this using Malawi’s famous kambuzi chilies, celebrating a season when they are at their best, fresh, abundant, and affordable. Just a few weeks ago, these chilies were scarce and overpriced in urban markets, but now that they are back in plenty, I decided to go all out.

I made two versions of this sauce: one cooked and one fresh (which I’ll share in another post). This version brings intense heat with a natural depth of flavor. You can cook it down with lemon juice or vinegar for a citrusy kick and longer shelf life, but I skipped the citrus this time since it keeps well as long as you use a clean, dry spoon each time.

Perfect for brushing over grilled meats, stirring into stews, or using as a dipping sauce, this is a must-have for chili lovers.