Ingredients
- 3 - 4 hot peppers, cleaned and cut into small pieces or 60 g pickled jalapeno slices, drained and washed
- 1 tomato, cut into small pieces
- 2 small onions, chopped
- 5 cloves garlic, peeled
- 1 - 2 cm ginger root, peeled
- 1/2 tbs cayenne pepper powder
- 2 tsp Maggi liquid seasoning
- A pinch of sea salt
- 1/4 cup of olive oil, or more, if necessary
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West African pepper sauce
Time: 5 minutes prep, 10 minutes cook
Servings: 10 servings
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.
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Summary
Deliciously hot, this versatile West African sauce can be used as a condiment, dip, or appetizer.
Easy recommendation: in order for pepper sauce to last a long time (up to a month) make sure it is fully covered in oil.
