Chilli Sauce (Multi Purpose)

I had purchased so many types of chilli and peppers and forgot about them. I didn’t want them to get bad so I decided to make a simple sauce with them to enjoy with just about anything. (Yam, plantain, fish, chicken) etc

Ingredients:

• 150g green Chilli
• 30g Thai Chilli (Birds eye chilli)
• 2 Romano peppers
• 1 1/2 medium onions
• 5 garlic cloves
• 3 Bouillon cubes
• 1Tbs ginger
• 2-3 cooking spoon of vegetable oil
• salt to taste

Instructions:

• Use a food processor to blend peppers and set aside.
• Finely chop onions and garlic, then blend ginger.
• In a medium pot, heat oil on medium heat, then add in chopped onions and allow to fry until translucent. Add chopped garlic and cook for about 2 minutes, then add ginger and cook for a minute.
• Add all your blended peppers into the pot, then add bouillon cubes and mix properly.
• Taste and adjust seasoning as needed and add salt to taste. Allow to cook on low-medium heat.
• The oil should start to float at the top once the sauce is ready.

Note: store in an air tight container and freeze for long term. Also store in your fridge and consume within 3-5 days.