Let's Make My Crowd Pleasing Green Pepper Sauce

green bell peppers

🥗Healthier: zucchini

💰Cheaper: green chili

Zucchini offers a similar texture with fewer calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil adds healthy fats while sunflower oil is often less expensive.

stock cubes

🥗Healthier: homemade broth

💰Cheaper: water with spices

Homemade broth enhances flavor without additives.

scotch bonnet peppers

🥗Healthier: jalapeños

💰Cheaper: serrano peppers

Jalapeños provide heat with a milder flavor.

Peel and wash organic ginger, then cut it into shorter lengths.

Use Vidalia onions with leaves attached instead of scallions.

Add garlic, petite bell chilies, sliced ginger, and parsley to the blender.

Cut up hot chilies and Sano chilies, then add them to the blender.

Blend the ingredients until the volume reduces, creating room in the blender.

Add the remaining peppers to the blender and blend everything together.

Heat half a cup of avocado oil in a pot.

Pour the blended ingredients into the pot, adding a little water to rinse out the blender.

Cover the pot, leaving room for venting, and cook for about 20 minutes.

Add salt and black pepper to the sauce.

Add two Maggi shrimp tablets for seasoning, stirring to combine.

Add virgin coconut oil to the sauce and stir.

Turn off the flame and let the sauce cool before transferring to jars.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary