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Ata is the Yoruba word for chile pepper, and Nigerian chiles range from the tiny ata wewe to the large ata funfun. This sauce is served like a relish or dip with many West African dishes, particularly grilled meats.
Ingredients
- 10 dried red New Mexican chiles, seeds and tems removed, soaked in hot water for 1 hour
- 1/2 cup peanut oil
- 1 onion chopped
- 1 8-ounce can tomato sauce
- 1 teaspoon salt
Instructions
Remove the chiles from the water and puree them in a blender or food processor. Heat the oil in a skillet, add the onion pureed chiles, tomato sauce and salt. Fry over medium heat for 1 to 2 minutes, stirring constantly. Add 1 chopped bell pepper and cook with the onion mixture.
| Servings |
| 1 1/2 cups |
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Ata is the Yoruba word for chile pepper, and Nigerian chiles range from the tiny ata wewe to the large ata funfun. This sauce is served like a relish or dip with many West African dishes, particularly grilled meats.
Ingredients
InstructionsRemove the chiles from the water and puree them in a blender or food processor. Heat the oil in a skillet, add the onion pureed chiles, tomato sauce and salt. Fry over medium heat for 1 to 2 minutes, stirring constantly. Add 1 chopped bell pepper and cook with the onion mixture.
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