Homemade hot sauce
You’ll definitely have tried Franks. Maybe you’ve been a bit more adventurous and dabbed a little of one of the more specialist hot sauces onto your tongue – well here’s my recipe for your very own pepper sauce. You can try your own mixture of chillies to vary the taste.
Serves: hundreds, make a 150ml jar.
Time: 2-3 hours
250g mixed chillies (I went for birds eye, scotch bonnets and medium red chillies), all finely sliced
1 1/2 tbsp crushed garlic
160g chopped onion
1 tsp salt
1 tsp oil of your choosing
220ml white wine vinegar
Mix together the chilli peppers with the garlic, onions, salt and oil in a heavy saucepan (like a Le Creuset). Fry gently for 3 minutes – make sure your windows are open. Add the water and simmer for 30-45 minutes, stirring occasionally. At this point there should be very little liquid left and the peppers should be very soft. Remove from the heat and leave to cool to room temperature.
Blitz really well in a food processor until very smooth and then gradually add the vinegar. Cautiously taste and season as required and decant into a sterilised jar. Will then last indefinitely.