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Home / Courses / Appetizers

African Pepper Sauce

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Author: Imma Published:10/01/2013Updated:5/22/2021
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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.

African Pepper sauce

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.

African pepper sauce

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).

African Pepper Sauce

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 .

African Pepper Sauce

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

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.
4.69 from 22 votes
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
African
Servings 1 bottle

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:

Another way to make pepper sauce is to boil the ingredient with a little of water , for about 15 minutes then blend with oil and serve.

Nutrition Information:

Calories: -625kcal (-31%)| Carbohydrates: 72g (24%)| Protein: 13g (26%)| Fat: -107g (-165%)| Saturated Fat: -88g (-550%)| Polyunsaturated Fat: -1g| Monounsaturated Fat: -12g| Sodium: 50mg (2%)| Potassium: 2485mg (71%)| Fiber: 23g (96%)| Sugar: 35g (39%)| Vitamin A: 5639IU (113%)| Vitamin C: 988mg (1198%)| Calcium: 185mg (19%)| Iron: 5mg (28%)
Author: Imma
Course: Main
Cuisine: African
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Pepper sauce

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Pepper sauce

 

PEPPER-SAUCE

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Comments & Reviews
  1. Shirley says

    Posted on 12/24 at 3:36PM

    Can i use can tomatoes in place of fresh tomatoes

    Reply
    • ImmaculateBites says

      Posted on 12/25 at 11:11AM

      Yes, you can! 🙂

      Reply
  2. Lesley Arendt says

    Posted on 12/19 at 2:11PM

    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

    Reply
  3. Tracy says

    Posted on 12/27 at 3:29PM

    5 stars
    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.

    Reply
    • ImmaculateBites says

      Posted on 12/28 at 12:02PM

      Thanks for the feedback

      Reply
  4. Joanne says

    Posted on 10/4 at 8:19AM

    I have frozen it in small canning jars and it works great as gifts.

    Reply
    • ImmaculateBites says

      Posted on 10/5 at 10:06AM

      Nice.

      Reply
  5. Nicole Akers says

    Posted on 9/22 at 10:12AM

    5 stars
    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.

    Reply
    • ImmaculateBites says

      Posted on 9/27 at 5:33PM

      Thanks for the feedback.

      Reply
  6. Alex says

    Posted on 8/3 at 7:25AM

    5 stars
    Love it. Just made another batch, this time doubled the volumne.

    Reply
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