6sprigsbasilrinsed, leaves plucked from hard stems
2inchesginger rootpeeled and cut into chunks
8clovesgarlicpeeled
1/4teaspoonground white pepper
1/4teaspoonsalt
2/3cupneutral oilolive oil, avocado oil, or vegetable oil would work
4teaspoonsbeef bouillon powderReplace with 4 4g cubes of Maggi
Instructions
Blend the ingredients: To a blender first, add the tomatoes, then add the onions, then add the herbs, garlic, and ginger. Blend on low into a slightly chunky paste. There's no need to add water before blending. For a lighter sauce, add the desired amount of water.
Cook down the ingredients: Add the blended ingredients to a medium-sized pot, on medium heat. Add the oil, bouillon powder, salt, and pepper. Bring to a simmer and let it simmer covered and without stirring for 15 minutes. Reduce the heat to low and let it simmer for about 15 minutes stirring from time to time to prevent burning.
Cool and store: Let it cool then store it in an airtight container in the refrigerator. A mason jar with a tight-fitting lid is great for storing African Pepper Sauce!
Notes
Storage: Store this pepper sauce in an airtight container in the refrigerator. This could keep for up to a month when properly stored with extra oil added to completely cover the surface. This sauce freezes well for up to 3 months.Scaling the recipe: Double or triple the recipe depending on the quantity you want. Or reduce every ingredient by half to make a smaller batch.Handling hot peppers: When handling hot peppers, be sure to wash your hands often as they are quite spicy. Wearing a kitchen glove before and handling hot peppers will prevent the burn from the pepper.