---
title: Shito (Black Pepper Sauce)
servings: 12
prep time: 20 minutes
cook time: 60 minutes
source: https://mycibora.com/recipes/shito
---

Gather @dried chili{40%g}, @fresh ginger{40%g} and @sunflower oil{300%ml}.

Blend the @onion{2}, @garlic{6%clove} and ginger to a smooth paste.

Heat the oil in a heavy pot and fry the paste over medium heat, stirring often, until all its water cooks off and it turns deep golden-brown, about 10 minutes. ~{10%minutes}

Stir in the @tomato paste{3%tbsp} and fry 5 minutes more, until it darkens a shade and the oil starts to separate at the edges. ~{5%minutes}

Add the ground @dried shrimp{80%g} and ground chili, stirring to coat everything in the hot oil.

Turn the heat to low and cook, stirring often so nothing catches on the bottom, about 40 minutes, as the sauce darkens from brick-red toward near-black. ~{40%minutes}

Taste and adjust the salt — shito should be assertively savory, since a little goes a long way on the plate.

Let it cool completely, then spoon into a clean jar under its own oil. It improves for a week and disappears within four.