Sosu Kaani- Senegalese Hot Sauce
This hot sauce is comparatively mild as African and Caribbean hot sauces go, but heat-adverse eaters might consider it quite spicy. For most, though, it is mild enough to be used as a dipping sauce for fried foods, which is how it's enjoyed in Senegal, or anything else crying out for a little kick.
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Servings: 2 cups
Equipment
- Medium saucepan
Ingredients
- 2 tbsp Vegetable oil
- 1 medium Onion, roughly chopped
- 1 clove Garlic, roughly chopped
- 1 tbsp Tomato paste
- 14 oz Can diced tomatoes
- 1 Habanero pepper, stemmed, seeded, and minced
- 1 Bay leaf
- Kosher salt and black pepper
Instructions
- Heat oil in saucepan over medium heat. Add onion and garlic. Cook until soft, about 6 minutes. Add tomato paste and stir until lightly caramelized, around 2 minutes. Add tomatoes, chilies, and bay leaf. Cook, stirring often, until reduced and thickened, another 5 minutes.
- Remove from heat and discard bay leaf. Puree sauce in a processor or blender. Add salt and pepper to taste. Let cool and store in the refrigerator in a sealed container for up-to 2 weeks.
Nutrition
Calories: 161kcal | Carbohydrates: 9g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 347mg | Potassium: 454mg | Fiber: 2g | Sugar: 6g | Vitamin A: 357IU | Vitamin C: 20mg | Calcium: 65mg | Iron: 2mg