Fresh Meko (chilli sauce) is a Ghanaian basic sauce that is served with meals like kenkey, fried yam, banku, rice, etc. We love the touch of instant heat it adds to our meals. Fresh meko is however, not long lasting hence we have various versions of chilli sauces which have a longer shelf life. Today I’m sharing with you one of my many chilli sauce recipes. This one is roasted bell peppers chilli sauce. It’s great as a condiment and a marinade for fish, chicken and meat. Go to my YouTube channel for the video illustration Roasted Bell Pepper Chilli Sauce
- 1 Medium Red Bell Pepper
- 1 Medium Yellow Bell Pepper
- 1 Medium Green Bell Pepper
- 2 Long Red Peppers
- 200g White Onion (peeled)
- 80g -100g Fresh Ginger (peeled)
- 1 Garlic bulb (peeled)
- 10 Scotch Bonnet Pepper
- 1 Tbsp AVK Ghanaian 10 Spice Blend (seasoning of choice)
- Salt to taste
- 200ml Oil (Any oil of choice)
- Preheat oven to 200 degrees Celsius.
- Preheat grilled pan, then chargrilled the bell peppers and long red peppers.
- Place the charred peppers, onions,garlic, ginger, scotch and Bonnet in a baking dish. Bake until the vegetables have softened.
- Then place all ingredients including seasoning, salt and oil in a food processor and blend. Blend and it chunky or as smooth as you like.
- Pour the sauce into a pot and heat up. Simmer it down to get all the excess moisture out of it. A layer of oil will form on the surface when it’s simmered down.
- Transfer sauce into a sterilized jam jar. Use it as you wish. Ensure a layer of oil is maintained on the surface for long lasting shelf life. Also refrigerate.