Kenyan Kachumbari Fire Sauce

Spisiness:

Hot Spiciness

Time:

Min

Derived from the heart of Kenya, the Kenyan Kachumbari Fire Sauce is a spicy revelation. This sauce melds the tang of fresh tomatoes with the searing heat of Bird's Eye chilies, resulting in a tantalizing blend that electrifies the palate. A must-have for heat seekers, this sauce brings the vibrant culture of Kenya right into your kitchen. Used as a dip or a drizzle, it transforms ordinary dishes into culinary masterpieces.

Ingredients for Kenyan Kachumbari Fire Sauce

4 ripe tomatoes, finely chopped
1 medium red onion, thinly sliced
3 Bird's Eye chilies, finely chopped
1 baby spoon of fresh cilantro, chopped
1 baby spoon of fresh parsley, chopped
Juice of 1 lime
Salt, to taste

Directions for Making Kachumbari Fire Sauce

In a mixing bowl, combine tomatoes, red onion, and Bird's Eye chilies.
Add fresh cilantro and parsley, stirring until ingredients are well combined.
Squeeze in the juice of one lime, blending well.
Season with salt, to taste.
Refrigerate for 1-2 hours before serving, allowing the flavors to meld.

Special Tips for Kachumbari Fire Sauce

For a milder flavor, deseed the Bird's Eye chilies before adding them to the sauce. To enhance its shelf life, store the sauce in an airtight container and refrigerate. It can be stored for up to a week.

Did You Know?

Kachumbari is traditionally a Kenyan fresh tomato and onion salad, similar to salsa. Over time, its spicy version evolved, offering a fiery alternative to the classic dish, which became the inspiration for the Kachumbari Fire Sauce.

The Bird's Eye chili, often used in this sauce, has a Scoville rating ranging from 50,000 to 100,000 Scoville units, making it one of the hotter chili varieties.

Best served with:

Grilled meat, fish, tortilla chips, roasted vegetables

Quisin type:

Kenyan Hot Sauce Recipe

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Kenyan Kachumbari Fire Sauce

Ingredients for Kenyan Kachumbari Fire Sauce

Directions for Making Kachumbari Fire Sauce

Special Tips for Kachumbari Fire Sauce