African Pepper Sauce
Enjoy the flavors of habanero, garlic, onion, basil, and other spices. This versatile sauce makes a great condiment, dip, and appetizer component.Makes about 1-1½ cups
Servings 10
Calories 137kcal
Ingredients
- 10 hot peppers (habaneros, scotch bonnet peppers, Thai chili, etc.)
- 1 medium onion
- 4 cloves garlic
- 2 tablespoons (20g) bouillon powder or Maggi
- 2 basil leaves
- 2 tablespoons (7-8g) parsley
- 1-3 Roma tomatoes, adjust the amount to taste
- ½-1 cup (118-236ml) vegetable oil
- salt to taste
Instructions
- Coarsely chop the tomatoes and onions, and discard the pepper stems. Then, puree the tomatoes, onions, garlic, pepper, parsley, basil, and bouillon powder in a food processor with as much oil as needed to make a thickish puree.
- Pour the pepper mixture into a small saucepan, bring to a boil, reduce heat, and slowly simmer for about 15 minutes—stirring frequently to prevent burning. Adjust seasonings for salt.
- Let it cool, pour it into a mason jar or a container with a lid, and store it in a fridge for up to a week. For your pepper sauce to last longer, fully cover it with oil.
Notes
- Make it milder by replacing some hot peppers with milder ones like red bell or sweet banana peppers.
- Another way to make pepper sauce is to boil the ingredients with a little water for about 15 minutes, then blend with oil and serve.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition
Serving: 2tablespoons | Calories: 137kcal | Carbohydrates: 6g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 0.3mg | Sodium: 776mg | Potassium: 210mg | Fiber: 1g | Sugar: 4g | Vitamin A: 734IU | Vitamin C: 71mg | Calcium: 18mg | Iron: 1mg