This is Ghana’s salsa. It needs wonderful fresh tomatoes and chili peppers to do it justice—the good soup (or sauce) truly comes from the good earth. The “proper” (and easiest and most efficient) way to make the sauce is using an asanka and the wooden mashing tool (apotoyewa or apotoriwa). It can be prepared without them but remember the texture is very important: one does not want a watery, bland, uninteresting mess. When using a clay asanka, scald the asanka with boiling water before and after use. Barbara Baëta cleans hers using a little lemon juice as well.
For a “red” sauce use red chili peppers, for a “green” sauce use green chili peppers. Read “Cooking with Peppers” before beginning and use proper precautions when working with chili peppers. The proportions are flexible. Adjust according to personal preference.
Substitute red or green sweet bell peppers for part of the chili peppers if you like less heat.
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