Red Sauce From Benin

• 4 tablespoons oil (vegetable or peanut-I use olive)
• 2 large onions, chopped
• 3 garlic cloves, minced
• 12 ripe tomatoes, crushed (or 28 oz. can crushed tomatoes)
• 3 hot chili peppers, chopped (I use jalapenos or Anaheim peppers for less heat)
• 3 1/8 cups water (or vegetable stock)
• 1 vegetable bouillon cube (leave out if using vegetable stock)
• black pepper, to taste

1. Heat the oil in a pan, add the onions and fry for a minute then add the tomatoes, garlic and chillies. Fry for 5 minutes then pour over water and add the vegetable boullion cube(or use veg. stock). Cover and allow to boil for about 20 minutes until all the ingredients have blended together and the tomatoes have broken down. Season with black pepper and serve.
2. In addition to the basic sauce given above you can also add 3 more Scotch Bonnet chillies to make it hotter. You can also add 500g cubed meat or 4 whole fish cut into steaks.

oil, onions, garlic, tomatoes, hot chili peppers, water, vegetable bouillon, black pepper

Taken from www.food.com/recipe/red-sauce-from-benin-501419 (may not work)