Shito is unlike any other peppery potion on the planet. I want to say I developed a mild obsession with this Ghanian staple after editing and photographing one particularly inspiring article for Vegan Journal, but there’s nothing mild about it. While blisteringly hot habaneros are usually near the upper limit of my heat tolerance, when blended with sweet caramelized onions and robust tomatoes, their firepower is utterly transformed. It may still leave you gulping down water, but wanting more nonetheless.

What Is Shito?

“Shito” comes from the Ga language and is short for “shitor din,” which literally means “black pepper,” alluding to the dark color the paste takes on after cooking low and slow. The heat level can be calibrated to taste, unique to each individual cook, ranging from medium-hot to an edible inferno. Exact components and proportions vary by region and household, but common uniting factors include chilies, tomatoes, onions, garlic, ginger, and oil. Traditionally, dried fish and/or shrimp is the key to unlocking its distinctive body and richness, earthiness and umami. That may sound like a tough thing to emulate through vegan means, but when you have Sugimoto shiitake powder on deck, it’s as easy as opening a bag.

Shii-to (AKA, Shiitake Shito)

One unexpected benefit of using Sugimoto shiitake powder instead of dried seafood, or even simply ground, dried mushrooms, is that the incredibly fine powder absorbs more liquid, creating a thicker, more substantial sauce. Though it still separates as it sits, it’s much easier to use as part of a bold dip or topping that coats foods lavishly, rather than simply sliding off. Additionally, from a health standpoint, combining shiitake mushrooms with spices like chilies, garlic, and ginger can enhance their immune-boosting properties and increase the absorption of certain nutrients. Hot sauce really is good for your well being!

Spice Up Your Life

Simply swap out your usual hot sauce options for shito, and you’ll know what to do. It’s an all-purpose hot condiment that genuinely goes with everything. If you want a bit more guidance to get started, here are my top suggestions:

• Spread on wraps and sandwiches
• Drizzled on top of avocado toast
• Swirled into soups
• Simmered into curries
• Mixed into hummus
• Tossed with potato or pasta salads
• Whisked with your favorite vinegar or citrus juice to make a vinaigrette
• Used in marinades for tofu, seitan, tempeh, or any plant-based protein

Traditional Ghanian dishes that are ideal for pairing with shito include:

• Waakye, a dish of rice and beans
• Fufu, boiled and mashed starchy root vegetables like cassava, plantains, or yams
• Jollof rice, pilaf seasoned with spices and tomatoes

I’m cutting this list short here because we’ll be here all day if I keep going. I have yet to find a single dish that isn’t enhanced by this infallible finishing touch.

FAQ

Still have some burning questions about shito? Don’t be afraid, ask away! A few of the most commonly asked queries are as follows.

Can I make shito oil-free?

No. Shito cannot be made without oil. Shito cannot be made with reduced oil. Shito is an oil-based hot sauce, like chili crisp, and won’t work any other way. Oil is an excellent carrier for spices especially, intensifying flavors and preserving them over longer periods of time, while also absorbing more readily into other dishes. Bear in mind that a serving will only be a teaspoon or two, so it’s not like you’re drinking of cup of oil straight.

How long does homemade shito keep?

When stored in an airtight container in the refrigerator, shito can last for at least a month, easily. Just make sure to keep it sealed and use a clean spoon each time you scoop some out to avoid contamination. For longer term storage, I’ve taken to freezing smaller jars so I can make a bigger batch and never run out. It’ll last in the freezer for at least 6 months. Place it in the fridge to slowly thaw out over the course of 24 hours when you’re ready to crack open the next one.

Can I halve the recipe?

Eight cups of hot sauce may sound like a lot to the average person, especially as a first time trial. You can easily cut the recipe in half if you’re not totally committed at first. Just plan to top off with a second batch soon after.

What can I substitute for habaneros?

Habaneros aren’t the only hot peppers in town. If you can’t get your hands on them or just want a change of pace, try using 4 – 6 scotch bonnet or 12 – 14 cayenne peppers. Feel free to experiment, mix and match, and make your own unique blend.

Peppered With Promise

To try shito is to love it. Speaking as a fair weather hot sauce fan, this potent little capsaicin elixir caught me completely off guard. Calling it revolutionary isn’t an overstatement; it’s the undefinable extra something special that I didn’t know my meals were missing. With every spoonful, shito unveils new layers of flavor that will forever change your eating experience for the better.

Yield: Makes 7 - 8 Cups

Shito

Print

Shito is the Ghanaian hot sauce you didn't know you were missing, but after one taste, won't be able to do without. Blisteringly hot habaneros are blended with sweet caramelized onions, garlic and ginger, and umami tomatoes and shiitake. This plant-based version of the staple sauce is sure to be a new favorite.

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 25 minutes

Ingredients

• 1 Medium Red Onion, Divided
• 3 Inches Fresh Ginger
• 4 Cloves Garlic
• 12 Habanero Peppers
• 1/2 Cup Water
• 3 Cups Olive Oil
• 1 (6-Ounce) Can Tomato Paste
• 2 Tablespoons Yellow Curry Powder
• 1 Tablespoon Adobo All-Purpose Seasoning Without Pepper
• 1 Tablespoon Garlic and Herb Seasoning
• 2 Teaspoons Salt
• 2 (1.4-Ounce) Packages Sugimoto Shiitake Powder

Instructions

1. Combine half red onion with the ginger, garlic, peppers, and water in your blender. Blend into a coarse paste and set aside.
   
   
2. Dice the remaining half of the shallot or red onion. In a saucepan over medium heat, add the olive oil and diced shallot or onion. Sauté for 5 minutes, then add tomato paste and mix well, simmering for 5 minutes. Pour the blended mixture in, followed by curry powder, Adobo all-purpose seasoning, garlic and herb seasoning, and salt.
   
3. Simmer on low heat until the water evaporates (about 30 minutes). Add powdered mushrooms and mix to combine. Keep on low and simmer, stirring occasionally, for another 30 minutes. Let cool completely, then store in an airtight jar in the fridge.
   

Notes

This recipe was inspired by Akua Oppong and her contribution to Vegan Journal.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster
• Japanese Dried Shiitake DONKO, 25-42mm, 70g
• Japanese Dried Shiitake KOSHIN, 42-75mm, 70g

Nutrition Information:

Yield:

350

Serving Size:

1
Amount Per Serving: Calories: 18Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 15mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

The post No Shito, Sherlock appeared first on BitterSweet.