Method 1 (Marie's Kambuzi sauce) :wash the chilies and remove the stems. Simply combine all the ingredients for method 1 in a blender and blend it coarsely. Some people prefer to add fresh basil leaves in the sauce. But I feel that the basil overpowers/manipulates the flavor of Kambuzi, so I do not add that ingredient. I am in love with Kambuzi flavor so much that I can't compromise with it.

Remove any unblended garlic. Heat up the regular cooking oil till the smoking point. Take out the ground sauce in a bowl. Pour the smoking hot oil over it all around. Mix well and let the mixture cool down to room temperature.

Fill it in a bottle.

Method 2 (Nafeesa's method): combine all the ingredients for method 2 in a blender. Blend till no pieces of onions are left unblended.

Take oil in a thick bottom pan. Heat it a little (just as much as can sizzle a bit upon adding the sauce.). Add the sauce in it and fry till the oil oozes/floats. Do not fry beyond this point otherwise the sauce will lose its flavor.

Both the types of sauce taste equally yummy. However, the second method is more preferred because. 1. the cooked chillies are less likely to give you acidity. 2. It also helps the sauce last longer (probably) 3. It gives vibrant color to our sauce.

Reason for adding paprika powder (mild chili powder) : this ingredient is purely to add a pleasant color to our sauce. The presence of lemon and vinegar makes the sauce look very pale after grinding. But we definitely not want to add the spicy variety or add too much of chilli powder and overpower the flavor of Kambuzi.