African Hot Sauce
Unleash the vibrant flavors of Africa with this bold and fiery African Hot Sauce recipe! Made with a dynamic blend of red chilies—like bird's eye or Scotch bonnet—red bell pepper, and a touch of tomato paste, this homemade condiment packs an irresistible punch of heat balanced with tangy white vinegar and a hint of sweetness. The secret lies in gently simmering these ingredients with onion, garlic, and optional smoky paprika to create a deeply aromatic and flavorful sauce that’s perfect for spicing up grilled meats, stews, or everyday dishes. Whether you crave bold heat or a mildly tamed version, this customizable hot sauce promises authentic African-inspired spice and versatility. Quick and easy to prepare in just 30 minutes, it’s a must-have staple for any spice lover’s kitchen!
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Recipe Information
Ingredients
- 12 pieces Red chilies (bird's eye or Scotch bonnet preferred)
- 4 pieces Garlic cloves, minced
- 1 large Red bell pepper, chopped
- 0.5 cup White vinegar
- 2 tablespoons Vegetable oil
- 1 medium Onion, diced
- 2 tablespoons Tomato paste
- 1 teaspoon Salt
- 1 teaspoon Paprika (optional for smoky flavor)
- 1 teaspoon Sugar
- 0.25 cup Water
Instructions
Wash and pat dry the red chilies and red bell pepper. Remove the stems from the chilies (you may leave the seeds for extra heat). Roughly chop the red bell pepper.
Heat the vegetable oil in a medium-sized pan over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
Stir in the chopped red bell pepper and tomato paste, and cook for another 2-3 minutes, allowing the flavors to meld.
Add the red chilies, vinegar, water, salt, paprika (if using), and sugar to the pan. Stir gently and bring the mixture to a simmer.
Cover the pan and let the mixture cook for 10-12 minutes, stirring occasionally, until the peppers are soft and the liquid has reduced slightly.
Remove the pan from the heat and allow the sauce mixture to cool slightly for about 5 minutes.
Transfer the mixture to a blender or food processor. Blend until smooth, adjusting the consistency with a little more water if needed.
Taste the sauce and adjust the seasoning if necessary. If you prefer it less spicy, strain out the seeds using a fine-mesh sieve after blending.
Pour the hot sauce into a clean, sterilized glass jar or bottle. Let it cool completely before sealing.
Store the sauce in the refrigerator for up to 2 weeks. Shake well before each use and enjoy with grilled meats, stews, or any dish needing a spicy kick!
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2409 mg | 105% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 23.8 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1474 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
