A flavorful and versatile pepper sauce made with hot and spicy habanero peppers.
Nigerian pepper sauce is one of my favorite sauces to make because of it’s versatility. If you are looking for a quick way to add some flavor and spice to a dish, then this sauce is your answer. Traditionally, this sauce is eaten with so many things: Puff Puff , grilled fish, meat, poultry; and it is used as base to make a lot of popular soups and stews.
The ingredients are simple with the main source of heat coming from the habanero peppers. Traditionally, the Scotch Bonnet pepper is used but it’s hard for me to find those so a really good replacement is the habanero pepper. I used 10 in this recipe, but the great thing is that you can adjust the number based on your level of comfort with spice. You can also use whatever pepper you like, Thai chilies are great! Another way to cut the heat is by adding tomatoes. I used 1 but feel free to add more, it helps to give the sauce a cooler flavor.
FLAVORS OF AFRICA
The possibilities for using the sauce are endless. It also stores great in the freezer. I often use this as a marinade for chicken, and freeze whatever I don’t end up using for next time. Check out the recipe below!
Nigerian Pepper Sauce
A flavorful and versatile pepper sauce made with hot and spicy habanero peppers. Perfect for grilled meats and fish and as a dipping sauce.
Ingredients
- 8-10 habanero peppers
- 1 medium onion, chopped
- 2 garlic cloves
- 1 chicken bouillon cube
- 2 bay leaves
- 1 tablespoon of Italian seasoning
- 1 tsp ginger
- 1 roma tomatoes, rough chopped**
- salt to taste
- 1/3 cup vegetable oil
Instructions
- In a blender, blend the tomato, garlic, and habanero peppers with the Italian seasoning and ginger.
- Meanwhile, heat a small sauce pan over medium-high heat with the vegetable oil.
- Once the oil is hot, add the chopped onions and fry until they begin to turn golden brown.
- Pour in the pepper mixture, add salt to taste and two bay leaves.
- Cover and fry for 20 minutes, stirring occasionally so sauce does not burn.
- Allow sauce to cool, then pour into a jar.
- Serve with rice, puff puff, plantains, etc or use a marinade.
Notes
1. Adjust the heat level by using less peppers for less spice and more peppers for greater spice.
2. Add more tomatoes to help cut the heat.
Igor @ Cooking The Globe
August 18, 2016I have never heard about Nigerian pepper sauce before, but it looks fantastic. Adding to my sauce list and surely making it soon!
evseats
August 20, 2016thanks Igor!
kushigalu
August 18, 2016I love spicy recipes and I just can’t wait to try this out. Bookmarked!
evseats
August 20, 2016thanks!
Jagruti
August 18, 2016I love spicy food and sauces but never heard of this one, I must prepare soon ..thanks for sharing.
evseats
August 20, 2016Thanks Jagruti!
Joshua
September 24, 2023I have an abundance of Red Caribbean habaneros and they are so hot I’m trying to find good recipes for flavor. This is it!! So good!!!
However, I must say your instructions are missing the bouillon cube!! I had it sitting here ready as an ingredient but didn’t put it in!! Made me laugh at the end.
I also roasted the peppers first!! Excited to try this again with a bouillon cube and possibly not de-seeding one or two of the peppers. These red carribeans are no joke!!
Evi Aki
November 25, 2023oooh Joshua! I love how you roasted the peppers first! I know the flavor was insane! Lol, thanks for pointing out the bouillon cube. It should be added with the rest of the spices that are blended up.
Renee Nicole's Kitchen
August 18, 2016This sounds like it would be great as a pork marinade for this weekend’s BBQ!
evseats
August 20, 2016such a good idea Renee! It would go perfectly with pork!
Michele
August 18, 2016I love spicy foods…. and this sounds great for the BBQ this weekend! Cant wait to try it! Pinned!
evseats
August 20, 2016Thanks Michele! Hope you like it!