Jolombo sauce. Barbecue, Grill and Fries.

Jolombo sauce gives meat, fish or whatever you're using it for spicy and a nutty taste. Just rub the sauce all over whatever you're cooking and that's it.
5 minutes
20 minutes
1 medium-sized red onion
7 garlic cloves 
10 medium-sized fresh habanero
4 red bell peppers 
10 green habanero pepper (optional if the heat is too much for you)
1 cup vegetable oil
3 medium-sized calabash nutmeg "ehuru" - (roast & blend to powdered form)
1 tsp salt
1 lime juice
Peel and clean the onion and garlic cloves; set aside.
Deseeds and clean the bell peppers, and habanero peppers and roast them.
Blender the roasted pepper till smooth, add salt, lime juice, calabash nutmeg powder into the mix and blend together. 
Pour the blended pepper mix into sterilized jars and top with vegetable oil.
It can be refrigerated for up to 1 week, for a longer period put in a freezer, but use a freezer bag or a ziplock for storage.



How to roast pepper
Clean the peppers a grilling tray and grill for about 20-25 minutes on both sides let the skins charred and completely wrinkled.
How to sterilize a jar
Just boil the jar for a few minutes, that's it.


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