Smokin’Hot Chilli Sauce.

This is a recipe for a blow your head off chilli sauce from my friend Susan who hails from Dubai and she thinks that even I will find it hot…The photo is also Susans and it looks lush. Absolutely wonderful. Thank you, Susan. It was timely and in keeping with my sole mission of a letter a week of recipes.Let’s Cook!smokin-hot-chilli-sauce

Let’s Cook!

Take a half kilo of Cayenne peppers or peppers of your choice.

A large handful of garlic cloves, peeled and blanched…it is not a requirement but the sauce will be less acrid if you blanch the garlic.

Smoke the chillies and garlic over charcoal mixed with smoked apple wood for 2 hours.

Then put in a blender with a cup of organic live cider vinegar, a cup of sugar and half a tsp of salt.

Just look at that lovely rich, red colour, it looks amazing.

After you have made your first batch you might want to play around with the quantities to suit your taste …but that is the fun and what cooking is all about. The high sugar content makes it great for BBQ’s and helps with the preservation.

Put the sauce into sterilized jars. It is then ready to use as a spread on your bacon sarnie, to coat your meats and is a great base for a chilli or my friend makes her version of Mole by adding cocoa powder, nuts, and some Mexican spices.

Play around with flavours you might find something new and exciting. Maybe blanch some red bell peppers and char them with the chillis and garlic.

If the sauce starts to ferment, bubble up then loosen the lid and let it do its work…I wouldn’t eat the sauce while this going on and fermenting but it will settle down on its own and you will be left with a lovely mature sauce with a deeper flavour, albeit less sweet.

Have fun and enjoy!

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