Tobman's Hot Sauce
- prep time 10 min
- total time 22 min
- serves 12
6 habanero peppers, chopped with seeds
1 clove garlic, minced
2 onion, minced
¼ cup (50 mL) ginger root, minced
3 Tbsp (45 mL) extra virgin olive oil
1 chicken bouillon cube
1. In food processor, combine peppers, garlic, onions and ginger. Pour in ½ cup (125 ml) water. Pulse on and off until it forms a paste.
2. In medium frying pan, heat olive oil over medium-low heat. Scrape pepper paste into frying pan. Cook, stirring for 5 to 10 minutes or until thickened and fragrant. Add bouillon cube; cook, stirring, for another 2 minutes. Transfer to serving bowl. Serve with chicken or seafood.