West African Pepper Sauce

Name: West African Pepper Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 10 servings
Cuisine: Hausa-Fulani & Northern Nigerian
Ingredients: 3 hot peppers; 1 tomatoes; 2 small onions; 5 garlic cloves; 1 cm gingerroot; 0.5 tbsp ground cayenne pepper; 2 tsp maggi liquid seasoning; 1 pinch sea salt; 0.25 cup olive oil

Gently simmered hot peppers and tomatoes, warmed with cayenne.

15 min · Serves 10 · Easy

Ingredients

3–4 hot peppers, cleaned and cut into small pieces; or 60 g pickled jalapeno peppers, drained and washed
1 tomatoes, cut into small pieces
2 small onions, chopped
5 garlic cloves, peeled
1–2 cm gingerroot, peeled
0.5 tbspground cayenne pepper
2 tspmaggi liquid seasoning
1 pinchsea salt
60 mlolive oil, or more, if necessary

Method

Start cooking mode

Time: Prep 5 min · Cook 10 min · 15 min total
Difficulty: easy

1
Place the peppers or jalapeno slices, tomato, onions, garlic, ginger, cayenne pepper, and Maggi in the food processor and blend until well combined and smooth (more or less - it depends on your preferences).
2
Transfer the pepper mixture into a small sauce pan, bring to a boil and slowly simmer for about 10 minutes, stirring frequently. Season with a pinch of sea salt.
10 min
3
Half way through cooking, pour in olive oil. Let the sauce cool completely. Transfer it into a container with a lid and store in a fridge for about a week or more.
4
Easy recommendation: in order for pepper sauce to last a long time (up to a month) make sure it is fully covered in oil.