This is a truly fiery habanero-based pepper sauce from Liberia flavoured with tomato. It can be used to add heat to other dishes but can also be simply served with boiled rice as a quick supper dish.
Prep time: 20 minutes/Cook time: 30 minutes/Makes: 1 jar
Ingredients:
30 Habanero peppers, washed and with stems removed
500ml (2 cups) Vegetable Oil
2 x 70g tins Tomato purée
4. Seasoning
5. Water
Method:
Traditionally the chillies are beaten to a paste in a mortar, but you can put them in blender, chopping everything very finely.
Add the oil to a large pan or wok. When the oil is hot stir in the finely chopped chillies then cook for 1 minute. At this point stir in the tomato purée, frying until it dissolves in the oil and begins to darken.
Scatter over all the seasonings, stir to combine and cook for a further 15 minutes, stirring frequently. Add a little water if the sauce is too thick (about a tablespoon) and continue cooking for 10 more minutes.
Continue cooking until all the water has evaporated and the oil begins to separate. At this point take off the heat and set aside to cool. Spoon the pepper sauce into a jar and store in the refrigerator until needed.
