Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 oz (115 g) fresh habanero chillies, roughly chopped||4 tsp unrefined light brown sugar|
|1 1/2 oz (45 g) fresh jalapeno chillies, roughly chopped||1 lime, juiced|
|1 dried chipotle chilli, crushed||1 small carrot, finely diced|
|2 tbsp tomato puree||1 small onion, finely chopped|
|1 tbsp minced ginger||1 celery stick, finely chopped|
|1 tbsp tamarind paste||2 tbsp Worcestershire sauce|
|1 tbsp pomegranate molasses||1 tbsp Thai fish sauce|
|1 1/2 tbsp apple cider vinegar||3 tbsp good drinking red wine|
|3 fl oz (90 ml) fresh orange juice|
Place all the ingredients in a heavy-based pan. Add 4 fl oz (120ml) water. Bring to a boil, then reduce the heat, cover, and simmer very gently, stirring occasionally, until rich and thick and the vegetables are very soft, about 45 minutes.
Puree in a blender, then pass through a sieve. Add a little more water to thin to the desired consistency. Store in a clean, sealed jar in the fridge. Serve to fire up any of the recipes that call for chilli sauce, or use on tacos, crostini, wraps, or even peanut butter sandwiches!
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