2 scotch Bonnet pepper ( ata rodo)
6 large tomatoes
1 medium size onion
* Remove the seeds from the peppers if you prefer to*
- Chop all ingredients listed above and combine them in a blender.
- Puree to a fine paste ( you might need to add some water to help make blending easier)
- Pour the pureed mixture into a large pot, boil on medium heat until the mixture is well reduced (excess water removed) ~45 min – 1hr
Your sauce is ready. Use mixture in your favorite stews and sauce .
PS: To significantly save on cooking time, package the pepper mixture into ziploc bags (based on how much stew or sauce you make at once), freeze them(they will keep for up to 4 months), defrost and use as needed.
**Note: If you will like a brighter red color in your stew, add in a medium can (1 cup) of tomato paste and some Paprika***
Recipe : Nigerian Stew