Ingredients
- Peppers: 500 g fresh Habanero or Scotch Bonnet peppers (red or yellow).
- Vegetables:
- 2 large onions.
- 1 bulb of garlic (peeled cloves).
- 1 bell pepper (optional, to slightly soften the spiciness).
- Oil: 1 cup vegetable oil (serves as a preservative).
- Seasoning:
- 2 stock cubes (Maggi or similar).
- 1 tablespoon of tomato paste (for color and depth).
- 1 teaspoon of black pepper.
- 1 teaspoon of salt.
- 1 tablespoon of vinegar or lemon juice (for acidity).
- Optional: A small piece of salted dried fish (Guedj) for an authentic fermented touch.
Instructions
1. Cleaning and preparation
- Wash the peppers and remove the green stems.
- Safety tip: Wear gloves when handling these peppers to avoid burns to your skin or eyes!
2. Mixing
- In a blender or food processor, combine the chilies, onions, garlic and bell pepper.
- Blend until you obtain a slightly grainy or smooth paste, depending on your preference. Don't add too much water; the humidity of the onions is generally sufficient.
3. Frying the base
- Heat the oil in a pot over medium heat.
- Add the tomato paste and fry for 2 minutes to remove its raw acidity.
- If you use Guedj, add it now to infuse the oil.
4. Simmering (The “Confit” stage)
- Add the blended chili mixture to the pot.
- Add the salt, pepper and crumbled stock cubes.
- Reduce the heat to gentle intensity. Leave to simmer for 30 to 45 minutes, stirring occasionally.
- The “confit” is ready when the water has completely evaporated and the red oil rises to the surface, separating from the paste.
5. Finishing
- Add the vinegar or lemon juice at the very end.
- Let cool completely.