How to prepare Green Pepper Sauce
How To Prepare Ghanaian Green Pepper Sauce. This sauce is spicy and hot. Easy to make and quiet delicious too.
The thick consistency is perfect for dipping crispy sweet potato fries and fried plantains/yams or make it a marinade for grilled meat and fish.
RECIPE INGREDIENTS
10 kpakotoshito/scotch bonnet pepper
8 green chilli( optional)
1 large green bell pepper, seedless and diced
5 cloves garlic
30g ginger skin removed and diced
2 teaspoons dried rosemary
1 large onion chopped
2 teaspoons coriander seeds
4 spring onions chopped
1/2 cup vegetable oil
1 bay leaf
Salt to taste
1 chicken stock cube
DIRECTIONS ON HOW TO PREPARE GREEN PEPPER SAUCE
Pour kpakotoshito/scotch bonnet pepper, green chilli, chopped green bell pepper, ginger, garlic, dried rosemary, coriander seeds, spring onions and onions into a blender.
Add just a little water and pulse until smooth texture is formed
On medium heat, add 1/2 cup oil and bay leaf into in a saucepan
When oil is hot, pour in the blended ingredients. Add chicken stock cube and stir together.
Allow it simmer on medium heat for six to seven minutes or untill the oil settles on top.(Avoid covering saucepan). Taste and add salt as needed.
Store in the fridge for up to a week or freezer for three months.
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Ingredients
10 kpakotoshito/scotch bonnet pepper
8 green chilli( optional)
1 large green bell pepper, seedless and diced
5 cloves garlic
30g ginger skin removed and diced
2 teaspoons dried rosemary
1 large onion chopped
2 teaspoons coriander seeds
4 spring onions chopped
1/2 cup vegetable oil
1 bay leaf
Salt to taste
1 chicken stock cube
Instructions
- Pour kpakotoshito/scotch bonnet pepper, green chilli, chopped green bell pepper, ginger, garlic, dried rosemary, coriander seeds, spring onions and onions into a blender.
- Add just a little water and pulse until smooth texture is formed
- On medium heat, add 1/2 cup oil and bay leaf into in a saucepan
- When oil is hot, pour in the blended ingredients. Add chicken stock cube and stir together.
- Allow it simmer on medium heat for six to seven minutes or untill the oil settles on top.(Avoid covering saucepan). Taste and add salt as needed.
- Store in the fridge for up to a week or freezer for three months.
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Ingredients
10 kpakotoshito/scotch bonnet pepper
8 green chilli( optional)
1 large green bell pepper, seedless and diced
5 cloves garlic
30g ginger skin removed and diced
2 teaspoons dried rosemary
1 large onion chopped
2 teaspoons coriander seeds
4 spring onions chopped
1/2 cup vegetable oil
1 bay leaf
Salt to taste
1 chicken stock cube
Instructions
- Pour kpakotoshito/scotch bonnet pepper, green chilli, chopped green bell pepper, ginger, garlic, dried rosemary, coriander seeds, spring onions and onions into a blender.
- Add just a little water and pulse until smooth texture is formed
- On medium heat, add 1/2 cup oil and bay leaf into in a saucepan
- When oil is hot, pour in the blended ingredients. Add chicken stock cube and stir together.
- Allow it simmer on medium heat for six to seven minutes or untill the oil settles on top.(Avoid covering saucepan). Taste and add salt as needed.
- Store in the fridge for up to a week or freezer for three months.