This hot ata dindin recipe is for the serious hot sauce lovers and is a few notches spicier than our medium hot version of this traditional recipe from Benin and Nigeria.
Since my youth where Jorge my best friend and I started to make liberal use of both our mothers spice racks and condiments when creating some daring food combinations I have been interested in spicy food. The legendary spicy gherkin comes to my mind which contained so much hot chili powder and other spices that it basically became inedible.
Well the days where I let testosterone drive me to decide what kind of chili and how many of those I apply in my cooking recipes are long gone but over the years I have become more and more passionate about tasty cooking recipes and spicy condiments and curries in particular.
I have become much more careful in the use of hot spices and sauces and it is always my goal to create or adapt recipes to produce dishes delicious and a joy to eat. Although both my wife and I have increased our palates tolerance for foods that range higher on the capsicum scale we still are very careful in the use of the super hot chilies.
But having some bumper harvests of "Chocolate bhut jolokias (Ghost peppers) and the currently hottest chilies of
the world "the Carolina Reaper" hopefully coming up in the next month or two we will keep you posted on developments of different and maybe even hotter sauces from around the world.
For this hot ata dindin sauce I used 4 kinds of red peppers.
The preparation and cooking times are pretty much the same as those I used for the medium hot version.
Preparation time: 40 minutes
Cooking time: 60 minutes
Resting time: 0 minutes
Total time needed: 1 hour 40 minutes
Grade of Difficulty: standard
Let the hot ata dindin sauce cool down a little before you fill it in a glass jar with lid. Once it has cooled down to room temperature place it in the fridge and use it as a spicy condiment for any of your favourite savory dishes.
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