Rating: 5 stars
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If hot sauce is your thing, you will love, love, love this fresh tasty recipe. I first tried a version of this hot sauce in Cameroon, Africa. I couldn't get enough of it; no matter where you ate, there would be a small bowl of this divine sauce on the table, each unique to the person making it. Only recently have I actively searched out the recipe. I did not follow the recipe to a tee, but combined this recipe with another a close friend gave me. In the end, I can't argue the results!

Recipe Summary

10 mins
20 mins
30 mins
2 cups


Original recipe yields 100 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place peppers, onion, dates, basil, parsley, tomato, bouillon powder, and garlic in the bowl of a food processor; pour in the oil. Pulse mixture until finely chopped, adding more oil if needed to thin; season with salt.n

  • Pour pepper mixture into a small saucepan; bring to a boil. Squeeze lemon juice into pepper mixture, reduce heat to low, and simmer for 15 minutes.n

  • Allow pepper mixture to cool; pour into a glass jar with a lid. Store pepper sauce in the refrigerator.n

Cook's Notes:

I suggest you use the measurements in this recipe as a starting point, and adjust any of the ingredients to your taste. It really does all depend on how you like it. Don't feel tied to these measures; feel free to make it your own.

I usually leave tomato out altogether, adding a splash of lemon juice instead. I like the sauce to be more concentrated, but if you like a sauce with a little less heat, then you can add tomatoes to taste.

Sauce will keep longest in the refrigerator if fully covered in oil.

Nutrition Facts

14 calories; protein 0.2g; carbohydrates 1g; fat 1.1g; sodium 28.5mg. Full Nutrition