DIY: Ata DinDin (Fried Pepper Sauce)

This yummy pepper sauce can last up to five weeks if properly stored.

Feel free to vary the pepper count to your heat tolerance level.

 

Ingredients

1. Rodo (Scotch Bonnet)/Shombo (Chilli)/ata wewe (Thai Chilli)

2. Large red bell pepper (tatashe)

3. Onions

4. 3 cups oil of choice (Groundnut or Palm oil)

5. Seasoning

Preparation

Blend your pepper either by hand (local grinding stone) or in a blender. Pour processed peppers into a strainer, set aside to drain out excess liquid

Set a large pot over medium-high heat, heat up the oil then add the processed pepper, salt and seasoning.

Cover the pot and leave to cook for 45min-1hr, stirring occasionally so the sauce doesn’t burn.

You know your sauce is ready when the oil floats to the top and the sauce changes to a darker red. 

SOURCE - PULSE.NG posted by Campus94