Hot Pepper Sauce RecipeOrigin: West Africa Period: Traditional |
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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 contnet this will keep for several months in the fridge. The recipe itself comes from my wife. Ingredients
60g dried piri-piri chillies Hot Pepper Sauce Preparation: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 evapourated 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. |
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