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Spicy Tomato Sauce

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I decided to make a spicy West African tomato sauce which is called kanni. I decided to use scotch bonnets for their sweet heat that I know would pair well with the acidic tomatoes. I also added lime juice to help tame the heat level.

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Spicy Tomato Sauce Cooking tips:

If you’re a fan of heat but not scotch bonnet levels, you can use a jalapeno. The lime juice helps tame the spicy level of the dish.

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Can you make ahead?

Freezer: After sauce cools, place in an airtight container in the freezer for freezer for 6 months max.

Fridge: Sauce can be made a day or two in advance.After sauce cools, place in an airtight container in the fridge for 7 days max.

Reheating: Turn on heat to medium, add all ingredients in a small or medium sauce pan, cook until mixture starts to boil. About 10 minutes or less. *Depends on how much you’re reheating.

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Recipe Video:

Substitution Options:

You can use tomato sauce or diced tomatoes instead of using whole peeled tomatoes. If you cannot find scotch bonnet, you can use a scotch bonnet sauce. You can completely omit adding a spicy pepper if you’re not a fan of spicy foods.

what to serve with Spicy Tomato Sauce?

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Recipe:

Black Eye Pea Fritters

Spicy Tomato Sauce

Kenneth Temple
I decided to make a spicy West African tomato sauce which is called kanni. I decided to use scotch bonnets for their sweet heat that I know would pair well with the acidic tomatoes. I also added lime juice to help tame the heat level. Tips for success: If you’re a fan of heat but not scotch bonnet levels, you can use a jalapeno. If you cannot find fresh scotch bonnets, you can usually find some scotch bonnet pepper sauce from ethic grocery stores.
5 from 1 vote
Total Time 25 mins
Course Side Dish
Cuisine African, Caribbean, Southern
Servings 6 persons
Calories 110 kcal

Equipment

  • 4 quart pot
  • Chef knife
  • Cutting board
  • Dry measuring spoons

Ingredients
  

  • 4 tablespoons avocado oil
  • 28 oz. whole peeled tomatoes
  • 4 garlic cloves chopped fine
  • 1 scotch bonnet pepper chopped fine
  • juice of 1 lime
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ cup water
  • ¼ bunch cilantro chopped small

Instructions
 

  • Turn on the heat to medium high in a 4-quart sauce pot add avocado oil, squeeze whole tomatoes with hands and add to the pot, cook for 2 minutes. Add the garlic and scotch bonnet, stir a few times, add the lime juice, kosher salt, black pepper, garlic powder and water. Bring to a boil, then reduce to low and simmer for 20 minutes, stirring occasionally. Add to a food blender and pulse 3-5 times, until sauce is smooth. Taste and adjust seasoning and stir in cilantro.

Nutrition

Calories: 110kcalCarbohydrates: 6gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 578mgPotassium: 268mgFiber: 1gSugar: 3gVitamin A: 177IUVitamin C: 15mgCalcium: 46mgIron: 1mg
Keyword tomato sauce
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