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.
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.
- 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
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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.
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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
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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
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.
Thanks so much for this recipe. I have been waiting for this patiently for quite sometime. Will try it and let you know
Kelsey , I know how bad you really wanted this recipe , let me know how it worked for you!
Thank you so much for this recipe because is what i have been looking for a long time. I did boil mine as you suggested and loved it. I will try it without the tomatoes and see if it makes a big difference. I used less pepper because i don’t like it very hot. Thanks again for bringing to us only the best.
I had some wonderful Nigerian friends while living in France. I LOVED their cooking and am so happy to have found your blog! Do you know, would this recipe be “pimente” in French?
Yes Tiffiny, this is pimente sauce. Thanks for stopping by hope you take some time to browse through the recipes.
this is the best pepper source I ever made.The recipes are just great
Thanks
Well thank you! Do appreciate the feedback . Thanks for stopping by Rennata
I just made this and it was easy and delicious! And by some miracle it didn’t choke me to the point that I had to evacuate the house! I’ll be eating this with my puff puff and beans tonight! Thanks for the recipe
Iris, puff-puff and beans and pepper sauce- Delicious!!!!
Immaculate Heart !.
Happy Friday.
Thank you for the recipe.
Ben
Ben, glad you enjoyed it
My fiance loved this so much I doubled the batch. Is this something I can freeze? If so, how do you recommend packaging for the freezer? Thank you
Jacquetta, put it in a freezer safe container and freeze. When ready to use defrost overnight, in the fridge . Bring to a boil in a sauce pan with additional oil or just microwave. Sometimes, I add some sliced onions and adjust taste with maggie. It usually last a long time in the fridge- about a month , immersed in oil.
Thank you! I froze some this weekend. I’ll let you know how it turns out. Additionally, thank you for sharing these wonderful recipes! Keep them coming!
Thanks for the feedback, Jacquetta.
My fiance loved this so much, I doubled the batch. Is this something I can freeze? If so, how do you recommend packaging it for the freezer? Thank you
The only hot sauce I’ve ever known was from my sister in law, origin, Trinidad and, she lives close by me.
My daughters brother in law origin, Cameroon Africa, lives here as well and says his mom was sending hot sauce for him from Cameroon, so I gave him some trini hot sauce. He ate it but prefers one from mom. My mission, to find a hot sauce from Cameroon with the best reviews. I made this one and even my trini girl thought it was great. No vinegar!…..so now I’ve made enough for the cameroon boy and will send it to him via my daughter cause he lives about 2 hours from us. He’s going to be surprised what a Québec Canada girl can do with hot peppers. Thanks for the recipe.
Just wondering, can I also use dried basil leaves; if so, how much? Sometimes I don’t have fresh at home. We have fallen in love with this pepper. Have it all the time at home. Thanks
Kelsey, 1 tablespoon would be fine. However, you can omit basil leaves-I make it often without it.
I recently had this sauce with baked tilapia at a friend’s house. I had to find the recipe for this and finally I have… I have made it TWICE since finding it here… EXCELLENT Recipe!! Thank you for sharing.
I glad you liked it Rayven. It really goes well with tilapia. Thanks for the feedback!
Would anyone be willing to make a jar of this for me and ship it to my home in Texas? I work in Cameroon and absolutely love this stuff, but am not much of a cook. I will pay handsomely and make it worth your time and effort.
I will chris.
Hi.
I just wanted to thank you for taking the time and effort to post this awesome pepper sauce recipe.
I haven’t tasted it yet, but I could tell from the piercing aroma that it will taste great.
Thanks again.
Kushe-oh! Can you please elaborate as to how much oil to cover or immerse the pepper sauce in to keep in the fridge? I can’t wait to make this for my sweet cakes.
Enough to cover the sauce . So oil is floating above the sauce
Hi I love this sauce please Im looking for a hot green sauce with njangsang in ther please can you give me the recipe sorry for me English my English is Not so Good ☺
Vanessa, just reduce the amount of pepper and increase the garlic,herbs and add Njangsa.
……. Good afternoon immaculate, I am just coming to the end of my previous batch of Harrisa paste, I look forward to attempting to make and trying your pepper sauce, sounds yummy…… Once sealed and batched how long will the sauce last?….. Well wish me luck, i’ll be sure to let you know how I get on……….
Ashley, I have some in the fridge that has been there for about 1 1/2 month. I usually freeze half of the sauce and it can last for about 3 months. A friend said it stayed fresh for about 4 months in the fridge drenched in oil.Hope this helps. Please let me know how it works for you.
I just found your website – I love it! Especially all the spicy sauces 🙂 I’m going to try some of your recipes tonight!
Love your site too! You do great reviews on restaurants and have some great recipes.
i love your blog, great recipes and so neat. awesome work!
Thanks Adjoa
I was interested in making pepper sauce to put in the african spinach and cabbage I love. I recieved the african spinach recipe from some Liberians in my God moms family. They always made the sauce but the person we got it from in the family just passed away. So do you think this is the correct pepper sauce to place in spinach and cabbage?
Sorry to hear about your loss. I can’t say for sure if this is the correct pepper sauce – what I can attest to is that it taste really good. Give it a try!
WOW this sauce is amazing!!! Its the best hot sauce ever. its better than hot sauce, i used it over the bbq talapia as she suggested but also with rice, as salsa, its very versatile! I THINK I will be making this a staple cooking it in large batches! I think my husband will love it also. Thanks Your blog is my new favourite, I wasn’t very aware of african cooking until now 🙂 thank you
Hi Chantal! Glad to hear enjoyed this pepper sauce – it really tastes GREAT! A staple at my household.
P.S your tastebuds are going to love you… African food sure is tasty.
Hi, I just want to know if I would need plenty of ventilation while cooking? If i make a small amount of this would I be able to stay in the house and breathe?….lol Does boiling it in water first help with this?
Yes, you would be able to breathe, just open the windows. It is not that bad. AND boiling definitely helps. Sometimes, I boil all the ingredients and just grind and store. Still taste good.
Hi, is your sauce more of a yellowish or orange tint before boiling? I followed the recipe almost to the letter but I was unable to get a rich red hue like what’s in your picture. I even added more tomatoes to see if that would help, but it altered the tate and not to my liking. I’m wondering if it’s just user error, lol…or a fluke batch. Thanks!
Hi Erika, am not going to lie and say it is a fluke batch. I would love for it to come out with a rich hue color, every single time but in reality it never does . It all depends on the tomatoes, the color of the pepper and the other ingredients. I focus on the taste- that’s what counts. Sometimes, I add some paprika -maybe about a 1/2 teaspoon. Hope this helps
Hello! I am a crazy fan of hot sauce, the hotter the better and im gonna try this recipe! However, im just wondering, can i use less oil? as I am dieting at the moment so I really want to cut down on oil where possible.
I usually finish half pint of hot sauce in one month, so if it should stay reasonably fresh even without that much oil right?
If i can reduce oil quantity, whats the lowest quantity i must use?
Your help is much appreciated!
thank you!
Hi Amy, I would say cut the oil in half. This is what I do sometimes- make a big batch with 1/3 of the oil , then divide in 4 portions and freeze, every week I remove a portion – so it last about a week each. Let me know how it works for you.
Imma! You have changed my life!!! With a huge smile I presented the Pinyin man with a large jar of your pepe and he says “where did you buy this!?!?” LOL. Yessss!!! I love it! He has put it on EVERYTHING. Your recipe is so delicious. I honestly can’t thank you enough, not just because my husband has a full belly, but more so because I’m finally able to make all of these amazing dishes for my children. It really means the world to me. We are literally working our way through every recipe you have day by day. So exciting. Thank you!
Maybe it said in the comments and I missed it, but what flavor of bouillon?
Any bouillon would do just fine. Chicken is the one I use most often
Thnx! Great recipe! It really tastes like being back in Cameroon. My Dutch family likes it a lot.
Very attractive pictures by the way. I love the way you put it all together. Easy to follow.
Un grand merci.
De rien! So happy to hear it worked out well for you. Thanks!
I am growing Fish Peppers in my garden and needed a sauce recipe. This great recipe came up first! Can’t wait to make it and serve it with a nice fish dinner!
Hi Susan! It’s one of my favorites to make. You are going to love it .
Hi! Just wanted to give an update! I harvested 6 Fish Peppers from my garden and bought 1 large banana pepper (hot) to make this sauce. My family loved it! So good! Not to spicy, just enough kick. We had pollock fillets over brown rice and a salad with Vidalia onion dressing. This sauce was amazing with the fish fillets. Best meal of the week!
Hi my name is Maureen and I am just wondering if the hot pepper sauce African hot pepper sauce can be canned and how long it would last if it’s canned and put in storage. Thank you very much
Hi Maureen! Sorry I haven’t experimented with canning food , so I don’t have much to offer.
I keep my sauce in a tight sealing canning jar in the refrigerator. We use it after two fish dinners (two weeks). If I double the recipe, I freeze one jar. Then I let it thaw in the refrigerator for about two days when we are having fish again.
Have you ever tried using red bell pepper in addition to tomatoes? Some of the other recipes that I have seen online use bell pepper instead and I am just wondering. Thanks for reading 🙂
I have not, but am sure it adds another layer of flavor to it. This is the version I grew up making .
Hi,
I’m in Australia and not 100% what bouillon is; is it just another name for stock powder?
Hi Td, Yes it is .
Sensational! I tasted this in church and wanted to find a recipe for a novice. This is just that. Simple clear and best of all delicious.