|Nigerian pepper sauce packed in plastic containers for storing in the refrigerator.|
After I published the step by step post on grilled fish and chicken, with pictures of my grilled chicken sauce, I started to receive a lot of mails asking how to make that pepper sauce. Then decided to take pics yesterday while making another cause the last one kept for over a month. Here are the pics. The pepper had already been pounded before I remembered my kitchen camera, so, I'll just list the ingredients with the cooking pics.
Ingredients for Pepper Sauce:
- Red fresh pepper
- Seaoning cubes
|Oil being poured into the pounded pepper|
|Pepper in oil before placing on the cooker|
|Nigerian pepper sauce waiting to happen. the onion here is not well pounded because it was added late. It's best to add everything all at once before pounding or blending.|
Put washed fresh pepper in a mortar if you are pounding, add your seasoning cubes, I used knorr beef seasoning for this. 6 cubes were pounded with the pepper, a large onion was also chopped in there and pounded.
It is then scooped out into a fry pan, oil is poured in before turning on the heat. This sauce was allowed to boil in very low heat for about ten minutes. It did not fry, the oil cooked it and I turned off the heat without letting the hot juice dry up. It is cooled and packed for the fridge. If you make much, some can be kept in the freezer for long term storing. Fresh pepper preserved this way can last for as long as I want with the fresh pepper aroma and taste intact.
|pounded fresh pepper|
|Boiling pepper sauce cooked in low heat and taken off the heat before it dries and begins to fry|
Aside from cooking with this pepper sauce. Pepper lovers enjoy it with plantain and yam.
For mailers asking for a list of my Nigerian hot dog and Naija burger ingredients, sorry I couldn't create time to reply individually, will try and publish that later today.
Have fun preserving your fresh pepper!