My husband Isaac and I have a passion for sharing our love for African food…
I love this green pepper sauce and the great thing about it is that it tastes great no matter how you make it. It is also very easy to make and can be used as a marinade for fish, poultry or even as a dip. It also goes well with any kinds of eggs. You can also make is as hot or even or mild as preferred.
Because I like it hot hot hot, I will double the hot peppers in the ingredients but you can tone it down by reducing the amount of hot peppers.
6 green habaneros
2 small green peppers
1/2 cup olive oil
4 poblano peppers
10 serrano peppers
medium chopped onion
1 garlic clove
Coarsely chop the tomatoes, onions , and discard stems of the pepper. Then through the tomatoes, onions, garlic, pepper, parsley basil, in a food processor or blender.
- In a medium pot, heat oil over medium heat, until hot, and then the blended peppers stirring, frequently, any browned bits off the bottom of the pot, until there is no trace of water.
- Add salt to taste
Pour in a mason jar or a container with a lid and store in a fridge for about a week or more.
Rosie’s Extra Tip-I love adding some of this pepper sauce to white rice and eggs and it even goes well with crackers.
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