I needed a way of preserving all my chillies, an unidentified variety I grew from seeds taken from a pack bought at the International Supermarket.
They were spectacular, very plentiful, growing to about 5 inches long and quite fleshy. I’d call them medium hot – others might not. This sauce I made from them is great for accompanying bangers cooked on a barbecue and stuck in a roll.
20 Hot Chillies, seeds & pith included, only the stalk removed
2 Onions, peeled and chopped
4 large cloves of Garlic
1 glug of Oil
2tsp Cayenne Pepper
2tbsp Brown Sugar
2tsp Ground Cumin
1tsp Ground Black Pepper
12 Ripe Tomatoes, liquidised.
150ml Apple Cider Vinegar
1. Take the chillies, onion, garlic and salt and blitz in a liquidiser. (I dare you to take a good sniff when the lid comes off!)
2. Heat up that glug of oil in a pan. When hot, add the chilli mixture and fry for about 10 minutes. Keep stirring, don’t let it catch.
3. Add the cayenne, sugar, cumin and black pepper.
4. Add the liquidised tomatoes and the apple cider vinegar.
5. Stir it all together and allow to slowly simmer, without a lid. Keep giving the pan a stir, especially when it begins to thicken.
6. In the meantime, sterilise bottles or jars which are suitable for pickles. Warm them in an oven on a very low heat.
7. When the mix is thick and saucy as you like, decant into the hot sterilised bottles. This is ready to use, but better after a couple of months maturing.