Alimamy Turay's West African Hot Pepper Sauce

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.

Tools

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About

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

Yield:

8 (1-cup) servings

Added:

Monday, March 15, 2010 - 2:40pm

Creator:

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