Pepper Sauce (Nigerian)

Homemade West African Pepper Sauce that is primarily made with habanero, garlic, onion, basil and other spices. A versatile sauce that can be used as a condiment, dip, or appetizer component. Most authentic West African pepper sauce, I have had the pleasure of trying, contain very negligible amount of vinegar- if any at all. The basic usually consists of pepper, salt, vegetable oil and or magi, ranging from mild to ferocious with a thick structure.

10 peppers Habanero, scotch bonnet pepper
1 medium onion
4 cloves garlic
2 Tbsp. bouillon powder or Maggi
2 basil leaves
2 Tbsp. fresh parsley
1-3 roma tomatoes adjust to for spiciness
½-1 cup vegetable oil
sea salt

Coarsely chop the tomatoes, onions, and discard stems of the pepper. Then through the tomatoes, onions, garlic, pepper, parsley basil, Maggie in the food processor along with as much oil as desired.

Pour the pepper mixture into a small sauce pan bring to a boil and slowly simmer for about 15 minutes. Stirring frequently to prevent burns. Adjust for salt.

Let it cool, pour in a mason jar or a container with a lid and store in a fridge for about a week or more. In order for your pepper sauce to last a long time make sure it is fully covered in oil.

Alternate Method: Another way to make pepper sauce is to boil the ingredient with a little of water, for about 15 minutes then blend with oil and serve.

Makes 4 servings.