A flavorful and versatile pepper sauce made with hot and spicy habanero peppers.
Nigerian pepper sauce is one of my favorite sauces to make because of it’s versatility. If you are looking for a quick way to add some flavor and spice to a dish, then this sauce is your answer. Traditionally, this sauce is eaten with so many things: Puff Puff , grilled fish, meat, poultry; and it is used as base to make a lot of popular soups and stews.
The ingredients are simple with the main source of heat coming from the habanero peppers. Traditionally, the Scotch Bonnet pepper is used but it’s hard for me to find those so a really good replacement is the habanero pepper. I used 10 in this recipe, but the great thing is that you can adjust the number based on your level of comfort with spice. You can also use whatever pepper you like, Thai chilies are great! Another way to cut the heat is by adding tomatoes. I used 1 but feel free to add more, it helps to give the sauce a cooler flavor.
The possibilities for using the sauce are endless. It also stores great in the freezer. I often use this as a marinade for chicken, and freeze whatever I don’t end up using for next time. Check out the recipe below!
- 8-10 habanero peppers
- 1 medium onion, chopped
- 2 garlic cloves
- 1 chicken bouillon cube
- 2 bay leaves
- 1 tablespoon of Italian seasoning
- 1 tsp ginger
- 1 roma tomatoes, rough chopped**
- salt to taste
- 1/3 cup vegetable oil
- In a blender, blend the tomato, garlic, and habanero peppers with the Italian seasoning and ginger.
- Meanwhile, heat a small sauce pan over medium-high heat with the vegetable oil.
- Once the oil is hot, add the chopped onions and fry until they begin to turn golden brown.
- Pour in the pepper mixture, add salt to taste and two bay leaves.
- Cover and fry for 20 minutes, stirring occasionally so sauce does not burn.
- Allow sauce to cool, then pour into a jar.
- Serve with rice, puff puff, plantains, etc or use a marinade.