• West African pepper sauce

    1 vote
    West African pepper sauce
    Prep: 5 min Cook: 10 min Servings: 10
    by Easy Cook - Laka kuharica
    488 recipes
    Deliciously hot, this versatile West African sauce can be used as a condiment, dip, or appetizer. Easy recommendation: in order for pepper sauce to last a long time (up to a month) make sure it is fully covered in oil.


    • 3 - 4 hot peppers, cleaned and cut into small pieces or 60 g pickled jalapeno slices, drained and washed
    • 1 tomato, cut into small pieces
    • 2 small onions, chopped
    • 5 cloves garlic, peeled
    • 1 - 2 cm ginger root, peeled
    • 1/2 tbs cayenne pepper powder
    • 2 tsp Maggi liquid seasoning
    • A pinch of sea salt
    • 1/4 cup of olive oil, or more, if necessary


    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).
    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.
    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.

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