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Nutrition Facts
Serving Size 1 batch 1141g Recipe makes 1 batch)
Calories 597
Calories from Fat 37		(6%)
Amount Per Serving		%DV
	Total Fat 4.2g	6%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 5089mg		212%
Potassium 5517mg		157%
Total Carbohydrate 134.3g		44%
	Dietary Fiber 26.4g	105%
	Sugars 83.2g
Protein 26.8g		53%
how is this calculated?

African Hot Sauce

Recipe #172781 | 1¼ hours | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: JanetC-KY
Jun 15, 2006

Posting this for ZWT 2006, this is my favorite hot sauce. It is NOT for the faint of heart and even if you love the heat use it sparingly. You can of course use milder peppers than I tend to use. This is great as a condiment for practically anything. A little bit stirred into almost anything is wonderful too.

1 batch (change servings and units)

Ingredients

12 red chili peppers
1 small green pepper
1 garlic clove, chopped
1 medium onion, chopped
2 (6 ounce) cans tomato paste
4 tablespoons vinegar (I use cider vinegar)
1 1/2 teaspoons sugar
1 teaspoon salt

Directions

1
Deseed peppers and chop; it doesn't have to be pretty or uniform as you will be pureeing it all anyway.
2
Combine all ingredients in the bowl of a food processor or your blender; puree until smooth .
3
Cook over medium low heat for about an hour, stirring occasionally.
4
Store in a non-reactive bowl in the refrigerator -- simple huh?

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Featured Reviews for This Recipe

From: Mgnbos

On Nov 9, 2009

This tastes okay - my husband summed it up when he noted it was just like tomato paste. The flavor is not nearly as fiery as hoped and the texture/consistancy is certainly that of a paste, not even close to a sauce. We'll use up what we made but won't make this one again.

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From: NcMysteryShopper

On Aug 9, 2006

I love this hot sauce! I have found myself adding it to a variety of dishes. It is a wonderful addition to plain rice and even scrambled eggs. I also have used it in place of salsa for tacos and burritos. I just love this stuff! I used dried red chilies for the sauce. This recipe is outstanding. Thank you so much for posting!!!

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From: Pot Scrubber

On Jun 28, 2006

This is real nice paste with a flavor that reminds me of Sambaal Oolek chili paste. I have used it in both Chinese and Mexican dishes to add heat because I find Tabasco too vinegary. This is a nice superior sub for it. Thanks Janet!

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From: PaulaG

On Jun 26, 2006

This recipe makes a smooth paste and per the research I did , is a great addition to soups and stews. I made this with Chili de Arbol. It is not excessively hot but does have a nice flavor. I stirred it into some greens and the sauce provided a nice "kick".

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