Serves 6
35 min
Habanero Pepper Sauce
Recipe GLPR6ae7ba9069cf58
A vibrant, fiery African-inspired hot sauce made from fresh habanero peppers, tomatoes, and aromatic ingredients. This versatile condiment combines the intense heat of habaneros with the sweetness of tomatoes, garlic, ginger, and onion, simmered together until rich and flavorful. The sauce develops a distinctive separated oil layer as it cooks, indicating it has reached its full potential. Perfect for adding bold, authentic spice to any dish.
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Ingredients
15 fresh habanero peppers
3 medium tomatoes
4 garlic cloves
2 tablespoons chopped fresh ginger
1 red onion
1/2 cup chopped celery
2 tablespoons Royco bouillon powder
2 tablespoons dried parsley
1/2 cup vegetable oil
Salt to taste
Directions
Prepare all ingredients. Wash the habanero peppers, tomatoes, red onion, and celery under cold water. Peel the garlic cloves and measure out the ginger.
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.
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.
Blend all ingredients until the mixture reaches a smooth, sauce-like consistency. Avoid over-blending; the texture should be uniform but not overly liquefied.
Pour the blended mixture into a saucepan and bring to a boil over medium-high heat.
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.
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.
Remove the sauce from the heat and allow it to cool completely to room temperature.
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.
