West African Pepper Sauce

• 3 -4 hot peppers, cleaned and cut into small pieces or 60 g pickled jalapeno peppers, drained and washed
• 1 tomatoes, cut into small pieces
• 2 small onions, chopped
• 5 garlic cloves, peeled
• 1 -2 cm gingerroot, peeled
• 1/2 tablespoon ground cayenne pepper
• 2 teaspoons maggi liquid seasoning
• 1 pinch sea salt
• 1/4 cup olive oil (or more, if necessary)

1. Place the peppers or jalapeno slices, tomato, onions, garlic, ginger, cayenne pepper, and Maggi in the food processor and blend until well combined and smooth (more or less - it depends on your preferences).
2. Transfer the pepper mixture into a small sauce pan, bring to a boil and slowly simmer for about 10 minutes, stirring frequently. Season with a pinch of sea salt.
3. Half way through cooking, pour in olive oil.
4. Let the sauce cool completely. Transfer it into a container with a lid and store in a fridge for about a week or more.
5. Easy recommendation: in order for pepper sauce to last a long time (up to a month) make sure it is fully covered in oil.

peppers, tomatoes, onions, garlic, gingerroot, ground cayenne pepper, maggi liquid seasoning, salt, olive oil

Taken from www.food.com/recipe/west-african-pepper-sauce-533964 (may not work)