Homemade African Pepper Sauce that is primarily made with habanero, garlic, onion, basil and other spices. A versatile sauce that can be used as a condiment, dip, or appetizer component.
In West Africa, pepper sauce is an essential partner for puff-puff, grilled meat , fish and eggs or splendid with any food. There is just something about pepper sauce that takes a dish from bland, boring to flavorful and enjoyable. As you might have guessed pepper sauce is sparkingly hot because of the refreshing taste of the hot pepper used in the blend.
Although the ingredients varies with the cook one thing is constant, – Hot pepper .There are so many kinds of pepper you can use in this sauce; habenera, scotch bonnet, chili I do prefer scotch bonnet -if available, however , in my neck of the woods, habenera is a good replacement. one huge difference between hot sauce and pepper sauce ( African style).
Most authentic West African pepper sauce , I have had the pleasure of trying, contain very negligeable amount of vinegar- if any at all. The basic ingredients usually consists of pepper, salt, vegetable oil and or maggi , ranging from mild to ferocious with a thick structure . I am a wimp…so am in between .
In this sauce, I added extra tomatoes, onions, garlic, basil and parsley, to create a versatile sauce that can be used as a condiment, dip, or appetizer component. Adjust the tomatoes to suit your taste buds and spice tolerance or just omit them.
Watch How to Make It
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African Pepper Sauce
Ingredients
- 10 peppers Habenero, scotch bonnet pepper
- 1 medium onion
- 4 garlic cloves
- 2 tablespoon bouillon powder or Maggi
- 2 basil leaves
- 2 tablespoon parsley
- 1-3 roma tomatoes adjust to for spiciness
- 1/2 -1 cup vegetable oil
- salt
Instructions
- Coarsely chop the tomatoes, onions , and discard stems of the pepper. Then through the tomatoes, onions, garlic, pepper, parsley basil, Maggie in the food processor along with as much oil as desired.
- Pour the pepper mixture into a small sauce pan bring to a boil and slowly simmer for about 15 minutes. Stirring frequently to prevent burns. Adjust for salt
- Let it cool, pour in a mason jar or a container with a lid and store in a fridge for about a week or more. In order for your pepper sauce to last a long time make sure it is fully covered in oil
Tips & Notes:
Nutrition Information:
Fred says
I’ve been making this recipe for at least 5 ye
ars now. I just can’t get enough of it. I really enjoy eating it with breakfast, eggs or fish. Give it a try..you won’t be disappointed!!
ImmaculateBites says
Hi Fred,
Wow, five years? That’s incredible, and I’m so honored that this recipe has been a staple in your kitchen for so long! It’s always amazing to hear when a dish resonates with someone to the point of becoming a regular part of their meal rotation.
I love your idea of pairing it with breakfast foods like eggs or fish. It’s a testament to the recipe’s versatility, and I’m sure other readers will appreciate the suggestion as much as I do.
Thank you so much for your continued support and for sharing your experience. It truly means the world to me!
Best,
Imma
Nkyira Ama McCarthy says
This pepper sauce is a favourite.
ImmaculateBites says
HiNkyira,
I’m absolutely happy to hear that . It is a favorite too in my household.
Thanks for support.
Gerardo Ramírez says
Excelente receta
Imma says
Oh great to hear that. Thank you so much!
LC says
Love it. Thanks so much!
Imma says
Oh great to hear that. Thank you so much!
Pauline says
It was very appetizing my guests loved it
Imma says
Amazing to hear that, Thank you 🙂 Browse the blog to have more amazing recipes on your go to list.
Sipamandla says
Thank you for the recipe, it looks really straight forward and easy to follow.
Imma says
Yeah, it is very easy to try and very amazing in taste, I am sure it won’t let you disappoint if you try. Don’t forget to share how it goes for you.
Imma says
Thank you so much for your support and feedback, Don’t forget to share how it goes:)
Beatrix says
I love love love this!!! This will definitely be a permanent fixture in the fridge!! I tasted it before cooking and it can be eaten like that as well 100% Like a salsa!! It’s so good!
Amina says
yeah, it is something you can have in your fridge every time, it helps you to enjoy your regular meal in a special and spicy way:) Thank you for your love and support!!!
Shirley says
Can i use can tomatoes in place of fresh tomatoes
ImmaculateBites says
Yes, you can! 🙂
Lesley Arendt says
I presume that you must chop the pepper also as it just says to discard the stem. Also, you need to amend the word ‘through’ to throw. The word Maggie should be Maggi. I am just helping you with your English grammar and spelling and I was born in South Africa and now live in Australia. Nice recipe.
Thanks, Lesley
Tracy says
I always add fresh ginger, cilantro, and my own sundried tomatoes in olive oil, plus I use jalapeños because they’re less spicy but full of flavour. And a good dash of Bragg’s liquid aminos.
ImmaculateBites says
Thanks for the feedback
Joanne says
I have frozen it in small canning jars and it works great as gifts.
ImmaculateBites says
Nice.
Nicole Akers says
So simple and delicious! I only added one tomato, as I wanted to keep it spicy. However, one more would probably have been just right. I’m going to stir in some tomato paste to calm it down a bit.
ImmaculateBites says
Thanks for the feedback.
Alex says
Love it. Just made another batch, this time doubled the volumne.