Sauce
Spicy Pepper Sauce
35 minPour 12Nutri-Score C€
C
35 min
35 minSpicy Pepper Sauce
recette de
Emi's Kitchen
@emiliaskitchen3
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chilli (stems removed)Fruits et légumes150 g- scotch bonnet pepper (stems removed)Fruits et légumes4 morceaux
garlic (peeled)Fruits et légumes6 morceaux
onion (peeled and quartered)Fruits et légumes2 morceaux
carrot (peeled and chopped)Fruits et légumes2 morceaux
ginger (peeled)Fruits et légumes30 g
tomatoes (quartered)Fruits et légumes4 morceaux- bell peppers (seeded and chopped)Fruits et légumes2 morceaux
white pepper (ground)Épices3 g
vegetable oilÉpicerie150 ml- Maggi seasoningÉpicerie15 ml
- all purpose seasoningÉpices10 g
saltÉpices8 g
par portion
Nutrition
128kcal
- Glucides
- 5 g
- Protéines
- 1 g
- Lipides
- 12 g
ce que vous utiliserez
Ustensiles
Blender
Casserole
Poêle
Plaque de cuisson
Saladier
pas à pas
Préparation
- Étape 1
Prepare the vegetables
- Peel the onions, garlic, ginger and carrots.
- Remove the stems from the chilli and scotch bonnet peppers.
- Seed and chop the bell peppers and quarter the tomatoes.
- Étape 2
Blend the sauce base
- Add the chilli, scotch bonnet, garlic, onion, carrot, ginger, tomatoes and bell peppers to the blender.
- Blend until smooth, adding a little water if needed.
- Étape 3
Fry the blended mixture
- Heat the vegetable oil in a pan.
- Pour in the blended mixture and stir well.
- Étape 4
Season the sauce
- Add the salt, white pepper, all purpose seasoning and Maggi seasoning.
- Stir to combine.
- Étape 5
Simmer until thickened
- Cook the sauce over medium-low heat, stirring occasionally, until the oil separates and the sauce thickens.
- Étape 6
Cool and store
- Let the sauce cool completely.
- Transfer to a clean jar and refrigerate.