Ingredients
For Wass:
- 200 g very fragrant fresh habanero peppers
- 1 whole head of garlic, peeled, and a piece of fresh ginger
- 4 squeezed limes (filtered juice)
- 1 tablespoon of red palm oil (or vegetable oil), coarse salt and black peppercorns
Preparation
- Trim the peppers: wash and hull fresh peppers with protective gloves.
- Pounding: in a mortar or blender, pound together the chili peppers, garlic cloves, ginger and black pepper with a pinch of coarse salt.
- Season: pour the puree into a bowl and stir in the filtered lime juice for acidity and preservation.
- Bind with oil: add warmed oil to lock in the aromas and give a beautiful vibrant color.
- Storage: put in a clean airtight jar. Keeps for several weeks in the refrigerator to spice up grilled and simmered dishes.