Introducing a series of budget sensitive recipes starting with this must try Chilli sauce which doubles up as a marinade. It’s imperative to try this recipe as subsequent recipes will refer to this sauce as a base. You can incorporate any spices to the base of the sauce for a different flavour.
TIP
Best kept in an airtight container and refrigerated for not more than 14 days.
INGREDIENTS
2-3 large Ramiro Red Peppers (Any Red Peppers)
6 large mild Red chilies (Optional)
50g of fresh Ginger
4 Habanero Chillies or African Birds Eye Chillies (The quantity of chillies used should be
to your personal preference)
3 large cloves of Garlic
I large Onion
1 tablespoonful of Aniseed
1 tablespoonful of Chilli flakes
1 tablespoonful of Chipotle chilli flake (optional)
1 Cinnamon stick
3 Bay Leaves
4 pods of Grains of Selim (Hwentia)
3 tablespoonful of White Wine Vinegar
1 tablespoonful of dark Brown or Brown sugar
70g of cold pressed Organic Virgin Coconut oil
Salt to taste
SECOND SAUCE
1 tablespoonful of Caraway seeds
SHITO
Have you tried the ever popular Black Ghanaian chilli sauce known as ‘Shito’? Click recipe video below👇🏾
METHOD
Watch how to prepare this incredible sauce that doubles up
as a marinade below;
Don’t forget to subscribe, try the recipe, like the video
and leave comments. All photos, videos and recipes are by the owner of this
blog.
