Hot pepper sauce from Cameroon
This is a Cameroonian recipe for hot pepper sauce. This recipe can vary depending on the region and families.
You can prepare a larger amount and in portions pepper sauce in small pots freeze. The refrigerator is hot pepper sauce for about a month. But it loses its heat and can perish, heat them therefore a moment in between.
Watch out when handling hot peppers! They are very strong and you should avoid any contact with the eyes or mouth. Wear gloves or prefer to handle them with a fork, because at the slightest touch of the finger, it is difficult to remove by washing your hands. If you then accidentally rubbed in your eyes, it can still be very painful, even after washing your hands.
Oh, and another tip: avoid eating it if you suffer from ulcers.
- 2 tomatoes
- 2 stalks celery
- 1 onion large
- 4 cloves garlic
- 4-5 hot chili peppers
- 1 cube beef stock Maggi
- 1 tbsp peanut oil
wash and pit the tomatoes and dice them into small cubes
wash and dice the celery
peel and chop the onion
peel and chop the garlic
cut hot peppers in 2
heat the peanut oil and add all ingredients
simmer for 20-30 minutes.
blend to obtain a smooth sauce
- Hot chili peppers: Javier David Volcan