West African Pepper Sauce
photo by Laka
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
10
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)
directions
- 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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RECIPE SUBMITTED BY
Laka
Croatia
Food lover, wine and espresso drinker, chocolate addict. I love my family, my dog (when I have it) and my food processor. I cook every single day since I married and probably will until the day I die. I love to share my recipes that are straightforward to prepare, yet are exceptionally tasty and look so good. I hope you feel inspired by my recipes and that they find life in your kitchen!