The Pretend Chef

Spicy roasted Green pepper sauce

This sauce is a combination of peppers, mostly green, each bringing its peculiar flavour to the mix. It is a simple piquant sauce. The roasting really sweetens and intensifies the flavour of the peppers. This Spicy roasted green pepper sauce was made in commemoration of the 56th independence day anniversary of Nigeria to represent the Nigerian flag which is green and white. Green is the color most commonly associated with nature, life, health, youthspring, hope, fertility etc. and that is Nigeria…HOPE.


chunky roasted spicy green pepper sauce













To make Spicy roasted green pepper sauce:

1 (100g) green bell pepper
2 green or yellow scotch bonnet
3 green chilli pepper
3 fresh cayenne pepper (shombo)
1 (100g) onion
4 tablespoons vegetable oil
1/2 teaspoon sugar


Wash and cut green pepper, remove seeds and membrane.


Wash and cut all the peppers and onion into chunks. Place on a baking sheet, drizzle 1 tablespoon of oil over them.


Place in the oven at 230 deg. C for 20 minutes, to wilt and slightly caramelize.


Alternatively, use a frying pan. Saute onion and peppers over high heat till they wilt and are slightly caramelized.


Leave to cool a little, put in a food processor and grind or in a blender with just enough water for the blender to grind the peppers or use a mortar and pestle. Grind to your desired texture, chunky or smooth.


Put 3 tablespoons oil into a frying pan and place over medium heat, when hot, stir in the pureed peppers. 


Saute for 5 minutes.


Sprinkle in salt and sugar. Taste and correct seasoning. 

Take off the heat and enjoy your roasted spicy green pepper sauce as a dip with Yamarita, spring roll, East African Chapati or Green chapati, fried or boiled plantain, french fries, chips or as a side for beans porridge, couscous etc.


smooth roasted spicy green pepper sauce

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