Hot Chilli Sauce
This recipe is one I’ve been working on since my plant started producing fruit. I wanted a sauce that was fruity (to suit this style of chilli), very spicy, and had some sourness to it, not bitter like most Asian style chilli sauces, this had to complement the juiciness of the chilli, and be something I could use in hot or cold dishes, add to a salad dressing, or simply sprinkle on my favourite foods. It’s taken a few years to perfect, so now I’m ready to share the recipe and method.
Ingredients
- 30 pcs red chillies
- 2 medium brown onion
- 8 garlic cloves
- 1 ginger inch
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp chilli powder dark roasted
- 8 medium brown pears softer the better
- 3 tomatoes
- 250 ml apple cider vinegar organic
- 2 tbsp fish sauce
- 2 tbsp lime juice
Instructions
- Blend together the chillies, onion, garlic, and ginger with a dash of olive oil
- Bring some olive oil to smoke in a large pan (or wok) and then add the blended chilli mix, and fry for about 5 minutes.
- Add the chilli powder, salt and pepper, and keep frying for another 5 minutes.
- Meanwhile, chop the pears and tomatoes, and add them to the pan and fry for about 8-10 minutes more. I've used a stick blender during this time and pulverised the pears and tomato skins.
- Add the remaining ingredients, bring to the boil, and then simmer for 10 minutes.The sauce should now be done.
- Spoon the sauce into some sterilised jars, then boil in the jars for 5 minutes. After this, the sauce is good for a year in the fridge or at least 3 months out.
- Enjoy guys and let me know if you give this a go. Cheers.