Chilli Sauce (Multi Purpose)

I had purchased so many types of chilli and peppers and forgot about them. I didn’t want them to get bad so I decided to make a simple sauce with them to enjoy with just about anything. (Yam, plantain, fish, chicken) etc


  • 150g green Chilli
  • 30g Thai Chilli (Birds eye chilli)
  • 2 Romano peppers
  • 1 1/2 medium onions
  • 5 garlic cloves
  • 3 Bouillon cubes
  • 1Tbs ginger
  • 2-3 cooking spoon of vegetable oil
  • salt to taste


  • Use a food processor to blend peppers and set aside.
  • Finely chop onions and garlic, then blend ginger.
  • In a medium pot, heat oil on medium heat, then add in chopped onions and allow to fry until translucent. Add chopped garlic and cook for about 2 minutes, then add ginger and cook for a minute.
  • Add all your blended peppers into the pot, then add bouillon cubes and mix properly.
  • Taste and adjust seasoning as needed and add salt to taste. Allow to cook on low-medium heat.
  • The oil should start to float at the top once the sauce is ready.
Enjoy with yam, plantain, potatoes, meats and fish.

Note: store in an air tight container and freeze for long term. Also store in your fridge and consume within 3-5 days.

Author: thelmzkitchen

Just a girl who is very passionate about food and cooking

2 thoughts

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s