Alimamy Turay's West African Hot Pepper Sauce

Ingredients

15 big red or green chili peppers (Caribbean Red Habaneras or S

1 teaspoon salt

Boil Peppers in enough water to cover them for about 20 minutes.

Remove pot from fire and drain.

Grind chilies in a mortar and pestle until smooth; can use blender or food processor.

Add oil and salt.

Place in jar and keep in a cool place (refrigeration where available)

Variations: Water used to boil peppers can be kept and added to stock. Use sparingly.

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

8 (1-cup) servings

Monday, March 15, 2010 - 2:40pm