Liberian Pepper Sauce (Fresh Hot Pepper Relish)

Instructions

1. Wearing gloves, halve the peppers. For a slightly milder sauce, remove the seeds from half of them.
2. Heat the oil in a saucepan over medium heat. Cook the onion for 4 minutes until soft, then add the garlic, ginger and peppers and cook for 3 minutes.
3. Add the tomatoes, salt and water. Cover and simmer for 10 minutes, until the tomatoes are completely soft.
4. Let the mixture cool for 10 minutes, then blend to a coarse, slightly chunky texture, taking care with the fumes. Stir in the lime juice and taste for salt.
5. Spoon into a clean jar. Serve at room temperature with rice, soups, fried fish or fried dough.

Tips

• Habaneros are the easiest substitute for scotch bonnets. For a milder sauce, use fewer chilies and add a roasted red bell pepper. Open a window while cooking, because the fumes sting.
• For a smoky version, char the peppers and tomatoes under a hot grill before cooking, or stir in a pinch of smoked paprika at the end.