.jpg&w=3840&q=75)
6 Serves
102 Mins
Roughly chop the red bell peppers, onions, and Scotch Bonnet peppers. Place them into a food processor and pulse until you achieve a coarse, uniform blend.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
NigerianVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
52 µg / 400 µgCalcium
21 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
42 mg / 1,250 mgPotassium
301 mg / 4,700 mgSodium
199 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Pour the blended pepper mixture into the hot oil. Stir in the tomato paste and cook, stirring frequently to prevent sticking, until the sauce reduces and the oil begins to separate from the mixture.
Season the sauce with salt and pepper to taste, then simmer for an additional few minutes before serving hot.
53
g8
g13
g
Spanish
Nigerian