How to make it
6 steps. Take it one step at a time.
Place the onions, ginger, garlic, and scotch bonnet peppers
Place the onions, ginger, garlic, and scotch bonnet peppers into a blender and process until a smooth paste is formed.
Heat the vegetable oil
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the blended onion and pepper mixture
Add the blended onion and pepper mixture to the hot oil. Fry for about 15-20 minutes, stirring frequently, until the moisture reduces and the mixture starts to turn golden brown.
20 minStir in the tomato paste and continue
Stir in the tomato paste and continue to fry for another 10 minutes. The oil should start to separate from the sauce and the color will darken.
10 minAdd the dried fish powder, shrimp powder, chili flakes, salt
Add the dried fish powder, shrimp powder, chili flakes, salt, and crumbled bouillon cube. Mix thoroughly.
Reduce the heat to low and simmer the sauce
Reduce the heat to low and simmer the sauce for 30-40 minutes, stirring constantly to prevent burning at the bottom. The sauce is ready when it turns a very dark, mahogany brown or black color.
40 min
A little kitchen wisdom
The key to a good shito is patience; the sauce must be fried slowly until it turns a deep, dark brown (almost black) to ensure all moisture is removed for a long shelf life.
