If hot sauce is your thing, you will love, love, love this fresh tasty recipe. I first tried a version of this hot sauce in Cameroon, Africa. I couldn’t get enough of it; no matter where you ate, there would be a small bowl of this divine sauce on the table, each unique to the person making it. Only recently have I actively searched out the recipe. I did not follow the recipe to a tee but combined this recipe with another a close friend gave me. In the end, I can’t argue the results!
- 10 fresh hot chile peppers, stems removed
- 1 onion, coarsely chopped
- 1/4 cup pitted fresh dates, or more to taste
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 1 roma (plum) tomato, roughly chopped (optional)
- 2 tablespoons beef bouillon powder
- 4 garlic cloves
- 1/2 cup vegetable oil, or as needed
- salt to taste
- 1 squeeze lemon juice
- Place peppers, onion, dates, basil, parsley, tomato, bouillon powder, and garlic in the bowl of a food processor; pour in the oil. Pulse mixture until finely chopped, adding more oil if needed to thin; season with salt.
- Pour pepper mixture into a small saucepan; bring to a boil. Squeeze lemon juice into pepper mixture, reduce heat to low, and simmer for 15 minutes.
- Allow pepper mixture to cool; pour into a glass jar with a lid. Store pepper sauce in the refrigerator.