- Yield : Approx 750ml
- Prep Time : 40m
- Cook Time : 30m
- Ready In : 1:10 h
This is a nice warm and not too hot sauce using bog standard supermarket chillies so it doesn’t blow your head off.
The flavour and heat improves with age and the heat comes in quite gradually. I do tend to add a few Birdseye chillies just to pep the heat up.
However, if you want to blow your brains out use Scotch bonnets instead. If you dare!
Just one word of warning. Make sure the kitchen is well ventilated when you make this.
- 20 Red fat chillies thinly sliced include the seeds.
- 2 Tablespoons finely chopped garlic.
- 1 Medium onion thinly sliced.
- 1/2 Teaspoon salt.
- 1 Teaspoon vegetable oil.
- 450ml Water
- 230 ml Distilled white vinegar.
Combine the peppers, garlic, onions, salt and oil in a non‐reactive saucepan over high heat. Sauté for 3-4 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well‐ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature.
In a food processor, puree the mixture for 15 seconds or so until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream. Taste and season with more salt, if necessary.
Strain the mixture through a fine mesh sieve and then transfer to a sterilised jars or bottles.. Refrigerate. Let age at least 3 weeks before using. Can be stored in the refrigerator for up to 6 months.