Alimamy Turay's West African Hot Pepper Sauce
By: Roger Furrer
Published: Monday, March 15, 2010 - 2:40pm

Ingredients




15 big red or green chili peppers (Caribbean Red Habaneras or S
4 tablespoons oil (your choice)
1 teaspoon salt

Preparation

1 Boil Peppers in enough water to cover them for about 20 minutes. 2 Remove pot from fire and drain. 3 Grind chilies in a mortar and pestle until smooth; can use blender or food processor. 4 Add oil and salt. 5 Place in jar and keep in a cool place (refrigeration where available) 6 Variations: Water used to boil peppers can be kept and added to stock. Use sparingly.

About


This recipie comes from Alimamy K. Turay, Wilberforce, Freetown, Sierra Leone, West Africa. It was recorded in 2000