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West African Pepper Sauce
At a Glance
- Total
- 15 min
- Servings
- 10.00 serving(s)
Categories
- Sauce
- West African
- Stovetop
- Easy
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for West African Pepper Sauce brings together 3 -4 hot peppers, cleaned and cut into small pieces or 60 g pickled jalapeno peppers, drained and washed, 1 tomatoes, cut into small pieces, 2 small onions, chopped in a practical dish for home cooking. It takes about 15 min to prepare and cook. It makes approximately 10 servings.
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Equipment
Food processor, small saucepan, container with lid
Ingredients
- 3 -4 hot peppers, cleaned and cut into small pieces or 60 g pickled jalapeno peppers, drained and washed
- 1 tomatoes, cut into small pieces
- 2 small onions, chopped
- 5 garlic cloves, peeled
- 1 -2 cm gingerroot, peeled
- 1/2 tablespoon ground cayenne pepper
- 2 teaspoons maggi liquid seasoning
- 1 pinch sea salt
- 1/4 cup olive oil (or more, if necessary)
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Instructions
Place the peppers or jalapeno slices, tomato, onions, garlic, ginger, cayenne pepper, and Maggi in the food processor and blend until well combined and smooth (more or less - it depends on your preferences).
Transfer the pepper mixture into a small sauce pan, bring to a boil and slowly simmer for about 10 minutes, stirring frequently. Season with a pinch of sea salt.
Half way through cooking, pour in olive oil.
Let the sauce cool completely. Transfer it into a container with a lid and store in a fridge for about a week or more.
Easy recommendation: in order for pepper sauce to last a long time (up to a month) make sure it is fully covered in oil.
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