Google Hot Sauce

Review now

Ingredients

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

Prep: 10 min Total: 60 min

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

1
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.
2
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!

Chime In