Sosu Kaani – Senegalese Chile Sauce
- 2 tablespoons oil
- 1 chopped onion
- 1 chopped garlic clove
- 1 tablespoon tomato paste
- 4 small tomatoes chopped
- 1 chopped Habanero chile/ Scotch Bonnet pepper
- 1 bay leaf
- salt and ground black pepper to taste (approximately 1/2 teaspoon each)
In a skillet, heat oil.
Add onion and garlic. Cook on low heat for about 5 minutes until onions are very soft and begin to brown.
Add tomato paste, tomatoes, pepper and bay leaf. Simmer for 10 minutes, until the tomatoes are softened and sauce is thickened.
Add salt and pepper, to taste.
Discard bay leaf and puree.
Calories: 64.23kcal | Carbohydrates: 5.15g | Protein: 0.94g | Fat: 4.84g | Saturated Fat: 0.38g | Sodium: 212.28mg | Fiber: 1.28g | Sugar: 2.87g