Name: Lasos Piman
Total time: 24 h
Yield: Yield: 2 cups [480 ml]
Cuisine: Seychellois
Ingredients: 1 small bilimbi, or ¼ cup [35 g] star fruit, seeded and chopped (see Tip); ½ cup [80 g] chopped tomato; 1 Tbsp olive oil; ¼ cup [60 ml] fresh lemon juice; 1 or 2 large garlic cloves, minced; ½ tsp kosher salt, plus more as needed; ⅛ tsp freshly ground black pepper; ¼ lb [115 g] spicy red chiles, such as bird’s eye, stemmed and chopped; ½ cup [70 g] minced white onion

Preparation info

Yield:
2 cups

Difficulty
Easy
Ready in
24 hr

Appears in

Islas

By Von Diaz

Published 2024

About

Lasos piman, a condiment known simply as “chili” in Seychelles, is fundamental to Seychellois cuisine. This fruity version balances intense heat with a bit of sweetness. Bilimbi is a small cucumber that’s indigenous to the island but can be difficult to source. A tart, firm carambol or star fruit is a good substitute.

Ingredients

¼ lb [115 g] spicy red chiles, such as bird’s eye, stemmed and chopped
½ cu

Method

In a large mortar or food processor, combine the chiles, onion, garlic, salt, and pepper and grind or pulse into a paste. Add the tomato and bilimbi, and grind or pulse to fully incorporate.

Add the lemon juice and olive oil and stir well to fully blend. The sauce can be served immediately, but it’s best left at room temperature for at least 1 day, or preferably 3 to 5 days. Stored in a

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Lasos Piman

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