Liberian home cook Judy Cole says this volcanic chilli sauce, "will take you to Africa and back again!".
- 500 g chillis, preferably habaneros or another very hot variety
- 3-4 capsicums
- 400 ml vegetable oil
- 3 onions, finely chopped
- 4 cloves garlic, finely chopped
- 2 tbsp Judy's African seasoning
- 500 g fresh tomatoes, pureed
- salt, to taste
- 1 Maggi Crevette stock cube (available at African grocers)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Puree the chilis and capsicums in a blender or food processor.
2. Heat the oil in a large pot and saute the onions, then add all other ingredients and cook on a low heat for an hour.
3. When the sauce cools, decant into jars. Keep in sealed jars in the fridge and use as required.
Judy always keeps one jar in the fridge and freezes the rest, defrosting when required.