Directions

1. 1

   Prepare all ingredients. Wash the habanero peppers, tomatoes, red onion, and celery under cold water. Peel the garlic cloves and measure out the ginger.

2. 2

   Roughly chop the habanero peppers, tomatoes, red onion, celery, and garlic cloves into large chunks. Keep the ginger already chopped as called for in the ingredient list.

3. 3

   Add all chopped ingredients—habaneros, tomatoes, onion, garlic, celery, and ginger—into a blender or food processor along with the bouillon powder and dried parsley. Add the vegetable oil.

4. 4

   Blend all ingredients until the mixture reaches a smooth, sauce-like consistency. Avoid over-blending; the texture should be uniform but not overly liquefied.

5. 5

   Pour the blended mixture into a saucepan and bring to a boil over medium-high heat.

6. 6

   Once the sauce reaches a boil, immediately reduce the heat to low and let it simmer gently for 15 minutes, stirring frequently to prevent sticking and burning.

7. 7

   Taste the sauce and add salt as needed. Continue to simmer if desired; the sauce is ready when oil begins to visibly separate on the surface, which indicates it has reached optimal flavor and consistency.

8. 8

   Remove the sauce from the heat and allow it to cool completely to room temperature.

9. 9

   Transfer the cooled sauce into a clean jar or container with a tight-fitting lid. Refrigerate and store for up to one week or longer. Always use a clean spoon when removing sauce from the container to prevent contamination and extend shelf life.