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!

Shilo

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
100
Yield:
2 cups
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Ingredients

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

Directions

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.

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  • 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.

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

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
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/11/2015
My goodness this stuff is good and addictive. I had fragments of each of these ingredients hanging around so I whipped up a mini portion to put them to use. I did use my own measurements as written in the notes but stuck to the ratios of the ingredients. I used vegan bouillon with nutritional yeast instead of beef. The aroma alone will entice you. I put it on baked tofu and it stole the show. There isn't one particular taste that stands out. It is simply a mix of flavours that accent the chile peppers. I used scotch bonnets for the principal peppers and added a large piece of a roma tomato. I can see where this would go well with everything. Definitely a staple to have around the table. Thank you Shilo for this recipe. Read More
(8)
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/11/2015
My goodness this stuff is good and addictive. I had fragments of each of these ingredients hanging around so I whipped up a mini portion to put them to use. I did use my own measurements as written in the notes but stuck to the ratios of the ingredients. I used vegan bouillon with nutritional yeast instead of beef. The aroma alone will entice you. I put it on baked tofu and it stole the show. There isn't one particular taste that stands out. It is simply a mix of flavours that accent the chile peppers. I used scotch bonnets for the principal peppers and added a large piece of a roma tomato. I can see where this would go well with everything. Definitely a staple to have around the table. Thank you Shilo for this recipe. Read More
(8)
Rating: 5 stars
04/27/2015
I know the recipe says beef bouillon but I actually use chicken. You can use any type of bouillon you like. Read More
(5)
Rating: 5 stars
09/03/2017
Delicious way to use end of season over abundance of habaneros and santa fe peppers. No dates but dried cranberries as substitute did great. Keeping it fresh too. Tasted so good I thought cooking might mess it up. Will not last too long at my house. Read More
(1)
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Rating: 5 stars
02/02/2019
This was very tasty!! For me, as-is needed a few things. And its Feb so peppers are obviously not in season. Im sure with peppers straight out of my garden it'd be better. For me it needed vinegar, a few more dates and a squirt of mustard. I think roasting the peppers and onions before might be a delicious addition as well! Outside of that I loved everything about it!!! Looking forward to dialing this in over time. This flavor would go with almost anything! Read More
(1)
Rating: 5 stars
08/02/2018
Love the taste. I bottled and shrink wrapped 2 bottles. How long will it last if not in the fridge? Kept 2 out to eat myself lol gifting the other 2 to fellow hot sauce lovers. And I doubled the pepper count I like it hot! Read More
Rating: 5 stars
09/19/2018
It was AMAZING. I doubled the recipe used Santa Fe Grande peppers instead of chili peppers because I'm a wimp and threw in a couple extra dates and an extra garlic clove or two. Used Minors Beef Base instead of beef boullion because that's what I had on hand.. It's wonderful on rice and beans or on anything that you just want a yummy condiment. I'll make it again maybe with a slightly hotter pepper or two thrown in. Reminded me a bit of HP steak sauce but without the hint of vinegar. Read More
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Rating: 4 stars
06/02/2019
Yes I will make it again /substituted a fourth of a teaspoon lemon pepper and two tbls of white vinegar instead of lemon juice. I used pitted plumbs instead of dates and used half the amount of chili peppers. I reduced the oil on my second batch to 1/3 cup of smooth olive oil Read More
Rating: 5 stars
05/18/2019
Great recipe Shiloh thanks for posting. As you suggested this is a fun recipe to experiment with. Each time I make it I change the ingredients a bit but never stray too far from the basic hot/sweet combination. It's always been very enjoyable and gets positive comments from everyone who tastes it. Read More
Rating: 5 stars
10/08/2019
My son is from West Africa and pepper sauce is a traditional sauce there. I left out the dates and added a little fresh ginger root. Turned out great! Read More
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