Inspired by the flavors of South Africa, Angola and Mozambique, this smoky pepper sauce will punch up any grilled meat or vegetable and would even be good spooned over a brat. The recipe comes from Chef Camp in Minnesota.




  • In a small skillet, heat cumin and coriander over medium-low heat, stirring occasionally, until lightly browned and aromatic, 2 to 3 minutes. (Watch closely, as spices burn fast.) Remove from heat and let cool.

  • In a food processor, combine cumin and coriander with bell peppers, lemon juice, vinegar, Aleppo pepper, sugar, kosher salt, smoked paprika and garlic. Pulse until mixture is a coarse puree. Taste for seasoning, adding extra salt, lemon juice or vinegar if desired.

*What's Aleppo pepper?

This Middle Eastern chile is about half as hot as typical crushed red pepper flakes, with a more complex and interesting flavor. Find it at specialty stores or online.

Nutrition Facts

25 calories; 0 g total fat; 0 mg cholesterol; 212 mg sodium. 4 g carbohydrates; 0 g protein;