African Pepper Sauce

Enjoy the flavors of habanero, garlic, onion, basil, and other spices. This versatile sauce makes a great condiment, dip, and appetizer component.

Makes about 1-1½ cups

Course Main

Cuisine African

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 137kcal

Author Imma

Coarsely chop the tomatoes and onions, and discard the pepper stems. Then, puree the tomatoes, onions, garlic, pepper, parsley, basil, and bouillon powder in a food processor with as much oil as needed to make a thickish puree.
Pour the pepper mixture into a small saucepan, bring to a boil, reduce heat, and slowly simmer for about 15 minutes—stirring frequently to prevent burning. Adjust seasonings for salt.
Let it cool, pour it into a mason jar or a container with a lid, and store it in a fridge for up to a week. For your pepper sauce to last longer, fully cover it with oil.

Make it milder by replacing some hot peppers with milder ones like red bell or sweet banana peppers.
Another way to make pepper sauce is to boil the ingredients with a little water for about 15 minutes, then blend with oil and serve.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.