If you want to make a milder sauce, increase the amount of green bell pepper in proportion to the amount of hot peppers suggested—or, if you’d like to bump up the heat, add one or two habanero peppers. This sauce is really tasty and versatile; it would be just as perfectly delicious with scrambled eggs or beef tacos as it is with the African vegetable dish, Mother Africa’s Spicy Kale and Yam, which can be found elsewhere on this website.
Abba’s African Hot Sauce
- 1 cup filtered water or stock
- 8 to 10 assorted hot peppers (such as serrano or jalapeño, about ½ cup total, or adjust the hot pepper formula to taste; use habaneros sparingly, as they are far hotter than jalapeños) chopped
- 1 medium green bell pepper diced (about ¾ cup)
- 1½ teaspoons minced garlic
- ⅓ cup chopped shallots, or ½ cup chopped green onions
- ¼ cup tomato paste
- 2 tablespoons apple cider vinegar, preferably raw
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- ¼ teaspoon cardamom powder
- ¼ teaspoon cayenne powder
- Place all of the ingredients in a blender and blend until smooth. Place in a small saucepan on low heat and cook for 20 minutes, stirring frequently, until the sauce has thickened and darkened a bit.