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Hot Pepper Sauce
Hot Pepper Sauce is a traditional West African recipe a sauce or condiment made from a mix of very hot chilli (chili) peppers. The full recipe is presented here and I hope you enjoy this classic West African version of: Hot Pepper Sauce.
prep time
15 minutes
cook time
40 minutes
Total Time:
55 minutes
Additional Time:
(+over-night soaking)
Makes:
1 small jar
Rating: 
Tags : Chilli RecipesSauce RecipesSpice RecipesWest-africa Recipes
This is a classic West African method for preparing a very hot pepper sauce that can subsequently be added to a number of other recipes. Because of the high oil content this will keep for several months in the fridge.
Ingredients:
60g dried piri-piri
chillies
150g scotch bonnet
chillies
150ml vegetable oil
50g habanero chillies
1/2 tsp sugar
salt and black pepper to taste
Method:
Soak the dried chillies over night, then drain and place in a pestle and mortar. Pound to a paste then add the other chillies a handful at a time and pound to a paste as well. Once you have made a coarse paste from the chillies add your oil to a heavy-bottomed pan and heat on high heat until almost smoking. Add the chilli paste carefully to the oil and mix in. Add the sugar then season.
You will need to cook for a long time until all the water from the chillies have evaporated off and the only liquid left is from the oil. By this point the chillies will have blackened significantly.
When making this sauce you can use any combination of dry and fresh chillies. Traditionally this is made with chillies that are about to go off as it will preserve them. The only requirement is that the chillies need to be hot ones. Once the sauce is recipe spoon into an air-tight jar along with all the excess oil, seal allow to cool and store in the fridge.
