Spicy red pepper sauce
Chef
John Bacha
Hospital
Mercy St. Elizabeth Boardman Campus
Cook time
15 minutes
Yield
20 servings
Recipe type
Plant-based
ingredients
Ingredients
9 red bell peppers, cleaned, seeded, and destemmed
5 habanero peppers, destemmed
9 roma tomatoes
9 ounces onion
4 tablespoons chopped cilantro
1 cup tomato paste
1 teaspoon salt
1 teaspoon black pepper
5 habanero peppers, destemmed
9 roma tomatoes
9 ounces onion
4 tablespoons chopped cilantro
1 cup tomato paste
1 teaspoon salt
1 teaspoon black pepper
preparation
Instructions
1. Place all ingredients into a food processor and pulse until blended.
2. Transfer to a sauce pot and simmer on low to medium heat.
3. Reduce the sauce to a tomato sauce consistency (by about half).
4. Store the sauce hot, ready for use in a ratatouille meal.
2. Transfer to a sauce pot and simmer on low to medium heat.
3. Reduce the sauce to a tomato sauce consistency (by about half).
4. Store the sauce hot, ready for use in a ratatouille meal.
Notes
This sauce should be used when making West African ratatouille.
