Skip to main content
Epicurious

Hot Pepper Sauce

4.8

(6)

Soundtrack: "Hot Lava" by Kudu from Death of the Party

This is my attempt to replicate the oh-so-slammin' hot sauce at the Senegalese restaurant Joloff, my favorite eatery in New York City. This version is only slightly hot, but if you really want that fire add one more habanero chile.

Recipe information

  • Yield

    Yield: 1 cup

Ingredients

1/4 cup extra-virgin olive oil
1 small red onion, diced
1/2 teaspoon cumin
1/8 teaspoon cayenne
Coarse sea salt
1 large clove garlic, minced
1 habanero chile, minced
1/4 cup tomato paste
1/4 cup tomato sauce
2 teaspoons apple cider vinegar
1/4 cup water
1/4 teaspoon freshly ground white pepper

Preparation

  1. Step 1

    • In a saucepan over low heat, warm the oil. Add the onion, cumin, cayenne, and 1/2 teaspoon salt and sauté until the onions start to caramelize, about 8 minutes.

    Step 2

    • Stir in the garlic and chile and sauté for 2 minutes more. Add the tomato paste, tomato sauce, vinegar, and water. Mix well, and simmer until it starts to thicken, about 5 to 7 minutes.

    Step 3

    • Transfer all the ingredients to an upright blender, add the white pepper, and puree until smooth. Season with additional salt to taste. Store in a tightly sealed jar in the ­refrigerator.

From Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry. © 2009 by Bryant Terry. Published by Da Capo Press, a member of the Perseus Books Group. Reprinted by permission.
TagsSauceAfricanSoul FoodAmericanOnionRoot VegetableVegetableHabanero ChileChileDairy FreeGluten FreeNut FreeVegetarianVeganQuickEasy30 Minutes or LessBlenderJuneteenthCookbooks
Read More
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Not-So-Secret Burger Sauce
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
XO Sauce
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Chickpeas in Coconut Sauce
Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Passion Fruit Curd
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.