You Like Pepper Too Much




Everyone in my house KNOWS, in fact, anyone that has ever been around me while I eat knows.
I LOVE PEPPER.
Whether it's a Yoruba girl thing or not, I love pepper. Earlier this year I got tired of complaining about food (not cooked by me) not being spicy enough, fed up of buying preservative-laden chili/hot sauce, and done with restaurants forgetting to add extra pepper to my meal or takeout- I started making my own chili sauce EVERY TWO WEEKS.

This chili sauce is my most basic and probably the easiest pepper sauce to make. It also makes making other meals so much easier since you'd always have it in your fridge/freezer. Instead of dicing peppers, tomatoes and onions for indomie, eggs, stir-fry, grilled chicken/fish, just a few spoons of the sauce and you're set. I'm not embarrassed to even say that I mix it into Italian dressing and serve it on a salad. Anyways, pepper lovers gang, follow the recipe and be blessed!


Chilli Sauce: 

You'll need:
8-12 habanero/ scotch bonnet/ ata rodo
4 medium red bell pepper/tatashe
4 garlic cloves
2 tomatoes
1 medium onion
a thumb of ginger
a few sprigs of fresh thyme and parsley (optional/or use dried)
half a cup of oil of choice (I typically use olive oil)

s e a s o n i n g s
- salt
- teaspoon of curry powder
- knorr cube

*AB Tip: I add about a half a cup of chicken or turkey stock to the mixture when blending (I do this when blending pepper, instead of water, try it and your stew game will forever change)



What you'll do:

1. Add all ingredients, except oil and seasonings into a food processor and roughly blend. Note, a food processor wont blend it together into a paste and that's exactly what we don't want. If you're using a blender pulse a few times till everything is well diced up and mixed so you don't get huge pieces of garlic or ginger in your sauce.





2. Once the pepper mix is blended to your desired consistency- remember we are not making stew- add it in to a pot and let it boil down on medium heat for about 10 minutes.


This is my preferred consistency. 

3. Add in seasonings and mix well.



4. After adding the seasonings let the mixture cook for 5 minutes, then add your oil (I don't always add oil, especially if I know I'll use it for eggs or grilled fish during the week). It should start frying lightly if all the water is gone. cover and simmer for another 5 minutes.



5. Done! Let it cool for a few minutes and then place in a glass jar/container (trust me, not only does it look better in a glass jar, but food tastes better when stored in a glass jar.)









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