Pepper Sauce

This is not only a quick way to preserve excess tomatoes and peppers, it’s also a great shortcut to easy meals. I love this sauce, having it in my freezer cuts down time on some of my recipes considerably.

Don’t be scared of the amount of oil and pepper here. The oil neutralises the heat of the pepper. Also, the quantity of oil used preserves the peppers and tomatoes. To use, just use a slotted spoon to scoop out the sauce you need, leaving the oil behind.

The oil is really flavourful, so you can drizzle a teaspoon on noodles, etc.

Ingredients

  • 400g of atarodo (habanero)
  • 200g of tomatoes
  • 200g of serrano chili (green chili)
  • 3 small onions
  • Small handful of garlic cloves
  • 2 cups of olive oil

Directions

Wash everything and chop. A food processor makes short work of this job!

Heat oil in a large pot over medium heat. After 1 minute, add the chopped ingredients.

Cover the pot, and cook till the oil rises to the top, about 10 minutes.

Cool and freeze.

You’ll notice I didn’t use any salt or extra spice in this. This is because I use the sauce in diverse recipes, and I don’t want the sauce to restrict my use of spices in those recipes.

Deema

Chidinma
 

Hi, my name is Chidinma. I’ve been happily married for 4+ years (actually almost 6 years now), and my husband and I have been trying to have our own children for almost all the time we’ve been married, with no success…yet. We haven’t lost hope (far from it), and we believe it will happen very soon.

Click Here to Leave a Comment Below 0 comments

Leave a Reply: