Hot Pepper and Anchovy Sauce – West African

May 16, 2023May 16, 20230 0

Hot Pepper and Anchovy Sauce - West African

by The Chefin Sauce

Prep

35 min

Cook

15 min

Ready In

50 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

132

Sugar

Fat

14g

Hot Pepper and Anchovy Sauce - West African is a popular condiment in West African cuisine. The sauce is often served with grilled meat or fish, roasted vegetables, or rice dishes to add depth and flavor. This version of the sauce is made using a variety of hot chillies, vegetable oil, anchovy fillet, sugar, and salt. The resulting sauce is a thick and spicy paste with a complex flavor that is sure to please those who enjoy bold and spicy sauces.

Instructions

1.	Soak the piri-piri chillies in boiling water for 30 minutes.
2.	Remove the seeds from the scotch bonnet and habanero chillies and put them in a food processor.
3.	Drain the piri-piri chillies and add them to the processor.
4.	Blend the chillies until it becomes a smooth paste.
5.	Pour the vegetable oil into a saucepan over medium heat.
6.	Add the anchovy fillet and sugar, and stir until the fillet has melted.
7.	Add the chilli paste to the saucepan and stir.
8.	Add salt and black pepper to taste.
9.	Cook for 15 minutes, stirring occasionally, until the sauce thickens.
10.	Remove from heat and let it cool.

PROS

The Hot Pepper and Anchovy Sauce – West African has a spicy and tangy taste that adds flavor to any dish.

The anchovies in the sauce provide additional umami flavor.

The sauce can be stored in the refrigerator for up to 2 weeks.

CONS

The Hot Pepper and Anchovy Sauce – West African is fairly spicy, which may not be suitable for those who cannot tolerate spicy food.

The sauce contains anchovies, which may not be ideal for those with seafood allergies.

HEALTH & BENEFITS

The capsaicin in the chillies used in this recipe has been found to help reduce inflammation and promote heart health.
Anchovies are a good source of healthy omega-3 fatty acids, which can help lower blood pressure and reduce the risk of heart disease.

	60 g piri-piri chilies , dried
	150 g scotch bonnet chilies
	150 ml vegetable oil
	50 g habanero chilies
	anchovy fillet
	1/2 teaspoon sugar
	salt and black pepper