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Hot Pepper Sauce

By Bryant Terry

4.8

(6)

Soundtrack: "Hot Lava" by Kudu from Death of the Party

This is my attempt to replicate the oh-so-slammin' hot sauce at the Senegalese restaurant Joloff, my favorite eatery in New York City. This version is only slightly hot, but if you really want that fire add one more habanero chile.

Recipe information

  • Yield

    Yield: 1 cup

Ingredients

1/4 cup extra-virgin olive oil
1 small red onion, diced
1/2 teaspoon cumin
1/8 teaspoon cayenne
Coarse sea salt
1 large clove garlic, minced
1 habanero chile, minced
1/4 cup tomato paste
1/4 cup tomato sauce
2 teaspoons apple cider vinegar
1/4 cup water
1/4 teaspoon freshly ground white pepper

Preparation

  1. Step 1

    • In a saucepan over low heat, warm the oil. Add the onion, cumin, cayenne, and 1/2 teaspoon salt and sauté until the onions start to caramelize, about 8 minutes.

    Step 2

    • Stir in the garlic and chile and sauté for 2 minutes more. Add the tomato paste, tomato sauce, vinegar, and water. Mix well, and simmer until it starts to thicken, about 5 to 7 minutes.

    Step 3

    • Transfer all the ingredients to an upright blender, add the white pepper, and puree until smooth. Season with additional salt to taste. Store in a tightly sealed jar in the ­refrigerator.

From Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry. © 2009 by Bryant Terry. Published by Da Capo Press, a member of the Perseus Books Group. Reprinted by permission.
TagsSauceAfricanSoul FoodAmericanOnionRoot VegetableVegetableHabanero ChileChileDairy FreeGluten FreeNut FreeVegetarianVeganQuickEasy30 Minutes or LessBlenderJuneteenthCookbooks
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