African Pepper Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
27 kcal
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Course
Condiments
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Cuisine
African
African Pepper Sauce
Description
African Pepper Sauce is made by blending seeded red bell peppers, habanero peppers, Roma tomatoes, and onion, then simmering the mixture to concentrate flavors and adjust consistency. Using oil in the blend results in a richer sauce with oil floating on top when finished, while water creates a reduced, thicker consistency. The sauce offers a moderately coarse texture typical of traditional preparations. It serves well as a base that can be customized with spices to complement dishes like jollof rice or pasta.
The simmering process involves gently cooking the blended mixture for 20 to 30 minutes to meld flavors and either reduce the water content or integrate the oil. Adjusting seasoning post-simmering allows the sauce to be tailored to diverse culinary uses. When cooled, it can be stored in an airtight container in the refrigerator for up to a week.
For longer preservation, topping the sauce with oil prevents air exposure, extending its shelf life to 2-3 weeks. Freezing is also suitable, keeping the sauce for 4 to 6 months. The sauce’s preparation and storage versatility make it practical for frequent use in meals requiring a spicy pepper blend.
Ingredients
- 4 bell pepper red
- 3 habanero pepper
- 3 Roma tomato
- 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.
Notes
- The sauce finishes cooking when bubbling reduces and water evaporation is evident if water is used.
- Season the sauce after simmering to match the flavor profile of the dish you're preparing.
- Store refrigerated sauce for up to one week regardless of using water or oil.
- For extended storage, cover the sauce surface with a thin oil layer to prevent air contact, allowing 2 to 3 weeks of refrigerated freshness.
- This sauce can be frozen and kept for 4 to 6 months without quality loss.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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