Hot Pepper And Anchovy Sauce - West African

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 60 g piri-piri chilies, dried
• 150 g scotch bonnet chilies
• 150 ml vegetable oil
• 50 g habanero chilies
• anchovy fillet
• 1/2 teaspoon sugar
• salt and black pepper

Recipe

• 1 soak the dried chillies over night, then drain and place in a pestle and mortar. pound to a paste then add the anchovies and pound to a paste. follow this with the other chillies a handful at a time and pound to a paste as well.
• 2 once you have made a coarse paste from the chillies add your oil to a heavy-bottomed pan and heat on high heat until almost smoking. add the chilli paste carefully to the oil and mix inches add the sugar then season.
• 3 you will need to cook for a long time until all the water from the chillies have evapourated off and the only liquid left is from the oil. by this point the chillies will have blackened significantly.
• 4 spoon into an air-tight jar along with all the excess oil, seal allow to cool and store in the fridge.