Ghanaian Pepper Sauce (Fresh Chili Sauce)

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

1. Blend tomatoes, one onion, and Scotch bonnet peppers together until smooth.
2. Dice the remaining onion finely and set aside.
3. Heat vegetable oil in a saucepan over medium heat.
4. Add the diced onion and fry for 3-4 minutes until softened.
5. Pour in the blended tomato-pepper mixture.
6. Cook on medium heat for 15-20 minutes, stirring occasionally, until the sauce reduces and thickens.
7. The sauce is ready when it has reduced by about half and the oil rises to the surface.
8. Season with salt and seasoning cube if using.
9. 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.