African Pepper Sauce
A super spicy sauce that can be toned down with a little mayonnaise and used on just about anything. Our favorite is on Suya the spicy beef skewers from Cameroon.
Servings 1 cup
- 5 habanero or scotch bonnet peppers
- 1 medium onion
- 4 garlic cloves
- 2 Tablespoons bouillon or Maggi
- 2 basil leaves
- 2 tablespoons parsley
- 2 Roma tomatoes
- ½ cup vegetable oil
Coarsely chop the tomatoes, onions and peppers after removing the stem and seeds.
Put all the ingredients in a food processor or blender.
Pour the pepper mixture into a saucepan and bring to a boil, then simmer of about 15 minutes, stirring frequently to prevent it from burning. Add in salt to taste
Let it cool, then pour into a mason jar and refrigerate for up to a week.
Calories: 1073kcal | Carbohydrates: 25g | Protein: 5g | Fat: 111g | Saturated Fat: 89g | Cholesterol: 1mg | Sodium: 2409mg | Potassium: 707mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2185IU | Vitamin C: 111.4mg | Calcium: 89mg | Iron: 1.8mg