A medium-bodied Amazonian sauce: fruity, sharply tangy and seriously spicy, made with cocona cooked over a quick sauté of red onion and garlic. It is blended with Amazonian chili, lime and a splash of water until smooth, bright and lively. Built to wake up grilled meats and snacks.
Peel the cocona, remove the tougher seeds and cut it into cubes. Chop the red onion, peel the garlic and carefully split the pipí de mono chili; for less heat, remove some of the seeds.
Heat the vegetable oil in a skillet over medium heat. Add the red onion with the garlic and cook for 3 minutes, until the onion softens and smells sweet, without heavy browning.
Add the cocona
Turn what you find into an experience you can actually bring to your kitchen.
Transfer the warm mixture to the blender with the pipí de mono chili, water, lime juice and cilantro. Blend for 45 seconds, until smooth and medium-bodied; if it is too thick, loosen it with just a small splash of water.
