Ghanaian Pepper Sauce (Fresh Chili Sauce)
Prep10 min
Cook20 min
Serves8
LevelEasy
A fiery, fresh tomato-and-pepper sauce that accompanies nearly every Ghanaian meal. Unlike the oil-based shito, this bright, chunky sauce showcases the raw heat of Scotch bonnet peppers balanced by sweet tomatoes and sharp onion.
Ghanaian Pepper Sauce (Fresh Chili Sauce)
8 servings · 30 min total
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Ingredients
- 6 large fresh tomatoes
- 2 medium onions
- 3-5 Scotch bonnet peppers (adjust to heat preference)
- 3 tbsp (44 ml) vegetable oil
- 1 tsp (5 ml) salt
- 1 seasoning cube (optional)
Instructions
- Blend tomatoes, one onion, and Scotch bonnet peppers together until smooth.
- Dice the remaining onion finely and set aside.
- Heat vegetable oil in a saucepan over medium heat.
- Add the diced onion and fry for 3-4 minutes until softened.
- Pour in the blended tomato-pepper mixture.
- Cook on medium heat for 15-20 minutes, stirring occasionally, until the sauce reduces and thickens.
- The sauce is ready when it has reduced by about half and the oil rises to the surface.
- Season with salt and seasoning cube if using.
- Let cool and serve alongside fried yam, grilled fish, kenkey, or any Ghanaian meal.
Tips & variations
- For milder sauce, remove the seeds and white membranes from the Scotch bonnet peppers before blending. For a smokier flavor, char the tomatoes and peppers over an open flame before blending. This sauce is best made fresh and consumed within 3-4 days when refrigerated. It does not freeze well as the texture changes.