African Pepper Sauce starts out sweet and savory, finishing in a delightful spicy flavor that transforms any dish into an amazing meal.
Where are all my spicy food peeps? This recipe is for you! First, we start out with fresh habaneros, add in some onion, lots of garlic, tomatoes, and chicken bouillon. Simmered low and slow, then blended with aromatic basil and parsley. Seriously, this is a must-make condiment! We like to serve it with any type of chicken dish, these Pan-Fried Chimichurri Rice Cakes, alongside my Air Fryer Potato Wedges for dippin’, and so much more.
THIS SAUCE IS TOTALLY CUSTOMIZABLE:
Per the usual with my recipes, feel free to adjust to your own liking. Need to tame it down a little? Add some more tomatoes. Want to kick up the heat? Increase the amount of peppers! There’s no right or wrong here… play around with it and I’m sure you’ll come up with your favorite combo. This here is mine fav… and here’s everything you’ll need to make a similar batch!
- Fresh Habanero Peppers
- White Onion
- Garlic Cloves
- Plum Tomatoes
- Chicken Bouillon Powder
- Vegetable Oil
- Fresh Basil Leaves
- Italian Parsley
This turns out to be a thick sauce, which is what I actually prefer (it hugs anything you slather it on!). However, you can thin this out with chicken stock or water if you’d like something similar to a restaurant-style salsa consistency.
HOW TO STORE LEFTOVERS:
Traditional recipes use quite a bit more oil than I do, and it’s normally recommended to store the leftover sauce with a layer of oil on top to increase the fridge-life. I personally store mine in an airtight mason jar, refrigerated, and it will stay good for up to a week. But trust me, it doesn’t last that long. We enjoy it on eggs (ooooh I think this would taste great in Deviled Eggs!), mixed with Chicken Salad, drizzled on Falafel Sandwiches, a ketchup replacement on Homemade Meatloaf, and even used as a coating for Chicken Wings!
OTHER SPICY DISHES YOU MIGHT ENJOY:
- 10 Habanero Peppers, stems removed
- 1 medium Onion, thinly sliced
- 5 Garlic Cloves, chopped
- 3 Plum Tomatoes, diced
- 2 tbsp. Chicken Bouillon Powder
- ½ cup Vegetable Oil
- 6 small Basil Leaves
- 2 Sprigs Italian Parsley (about 3 tbsp.)
- Salt, to taste
- Place the habanero peppers, onion, garlic, tomatoes, chicken bouillon, and vegetable oil in a large skillet over medium heat. Simmer, stirring every few minutes, until starting to char. About 20 minutes.
- Carefully pour all ingredients to a blender and allow to slightly cool. Right before blending, add the basil and parsley. Taste, and season with salt if desired.
NOTES ON THIS RECIPE:
- I prefer to sauté and simmer my peppers and veggies before blending, that way I get a nice char on the outside. I personally feel that it gives the sauce a more complex flavor. Most recipes will blend the peppers and veggies first, and then simmer for 20 minutes afterwards. Either way works… totally up to you!
- Habaneros are best in this recipe for heat, but if you’d like a milder version you can substitute half out with seeded red or orange bell peppers.
- I add basil and Italian parsley to mine, but you can certainly substitute or add fresh cilantro as well!