I don't know gili gili sauce, but besides heat, the most pathogenic bacteria can be controlled by pH (ie. acid) and also water activity (salt). I would bet this sauce has both.
I know lime was in it
“ribeye marinated in secret Filipino sauce, he called it “gili gili”
I don’t know gili gili sauce, but besides heat, the most pathogenic bacteria can be controlled by pH (ie. acid) and also water activity (salt). I would bet this sauce has both.”
You would be right. I knew a lady from Nogales who would marinate rib eyes in salt and vinegar for an hour or two then we would eat them. The marination seemed to ‘cook’ the meat. They were to die for!