African Pepper Sauce
User Reviews
5.0
129 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
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Servings
8 servings
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Calories
27 kcal
-
Course
Condiments
-
Cuisine
African
African Pepper Sauce
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Super versatile African pepper sauce with bell peppers, habanero peppers, tomatoes and onions - parboiled to perfection. Use as pasta sauce, or salsa-style dip!
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Ingredients
- 4 red bell peppers
- 3 habanero peppers
- 3 roma tomatoes
- ½ onion
- ½ cup water
Instructions
- Remove the stems and remove the seeds of the bell peppers. Chop into quarters. Remove the stem of the habanero peppers. Add to a blender or food processor with 3 tomatoes, half a yellow onion, and either ½ cup of water or oil (depending on the type of sauce you want).
- Blend or pulse to your desired consistency. Traditionally, the sauce is a bit coarse, so I pulse for a minute. If you want it smoother, you can also just blend it.
- Transfer to a medium pot, and simmer on a low-medium flame for about 20-30 minutes. If you used oil, it will float to the top when its done cooking. If you just used water, the sauce will reduce by half to the desired consistency.
- Turn off the stove when all the water has evaporated - store in an air tight container in a fridge and use for up to a week! If you want to store for longer, make sure to top off the sauce with oil so it avoids all contact with air.
Equipments used:
Notes
- If you're just using water, the sauce is done when the top starts forming large bubbles that pop - this means that most of the water has evaporated.
- I keep my sauce seasoning free so it can take on flavors best suited to the dish I make with the sauce (e.g. more bold curry-type flavors for jollof rice, or more Italian flavors for pasta) - you're welcome to add seasoning to the sauce after it parboils!
- You can store the sauce in the fridge for up to a week regardless of whether you use water or oil in the base. If you want to store it for longer, I suggest using oil, and topping off the container with a thin layer of oil to make sure it avoids all contact with air. This way, it'll last 2-3 weeks. You can also freeze this sauce for up to 4 to 6 months!
Nutrition Information
Show Details
Calories
27kcal
(1%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
5mg
(0%)
Potassium
203mg
(6%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2092IU
(42%)
Vitamin C
85mg
(94%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 27 kcal
% Daily Value*
| Calories | 27kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 5mg | 0% |
| Potassium | 203mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2092IU | 42% |
| Vitamin C | 85mg | 94% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
129 reviews
Excellent
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