Fried pepper My cousin here in Raleigh makes a huge pot and we buy it from her. But you can make it yourself and store it in your fridge. Then anytime you feel like spicing thing up a bit, just reach for it and add a small amount.
If you live in Africa, you can use locally grown cayenne or billy goat pepper. In the States, we use the Mexican (I think) Habanero which is super hot. You can also use jalapenos for a milder sauce.
Please read tips at the bottom of this page before beginning.
You will need
1 lb fresh hot pepper
1 medium onion
1 bullion cubes (beef flavor)
2/3 cup smoked fish (from Spanish or Oriental store)
1/3 C vegetable oil
Salt to taste (about 1/2 tsp)
Prepare your ingredients.
Wash peppers and remove stems. Grind in the blender.
Smoked fish can be bought skinned or with the skin still on. To remove the skin, pour boiling water over smoked fish and peel off skin. Shred the smoked fish into tiny pieces using a blender.
Peel your onion. Chop into small pieces. Combine and mix smoked fish, onion, and pepper.
Heat oil in a large skillet on medium heat. Add mixture to hot oil. Stir well. Add bullion cubes and salt. Allow to cook for about 20 to 25 minutes, stirring frequently.
When done, transfer to 8-12 oz sterilized glass jars, leaving 1/8 inch at the top. Keep refrigerated.