This West African pepper sauce consists mainly of Habanero or Scotch bonnet peppers, onions, salt, bouillon cubes, and a substantial amount of oil. Include other Ingredients like tomatoes and herbs if desired. Adding tomatoes will give you a result that is less spicy. Therefore, people who like their African pepper sauce hot, omit it. Pair this sauce with rice dishes, roasted fish, chicken, and puff puff.
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Author Jayne Rain
4scotch bonnet or habanero peppers(add as much as you can handle)
Place the peppers, onions, tomatoes, ginger, and garlic in a blender. Blend all the ingredients till smooth.
In a large saucepan, add the oil, the blended mixture, salt and bouillon powder. Mix well and cover.
Cook the sauce for about 20 to 25 minutes stirring occasionally. Adjust the seasoning to your taste.
Allow the mixture to cool down entirely and fill in your airtight glass containers.
Seal and store in the fridge. It will last about two weeks in the refrigerator.
The saucepan keeps long due to the amount of oil used in the recipe. Reduce if desired, but the hot sauce won't stay good for long.
Freeze the sauce can for up to four months.
Use as much or as little habanero peppers to match your taste.
Add herbs like Parsley or Cilantro can if desired.re
African Pepper Sauce Recipe https://jayne-rain.com/west-african-pepper-sauce/ August 15, 2018