You can be hot!

This is the simplest hot sauce, but packs a powerful punch and has a well-rounded heat. The sauce can be enhanced with ground cumin and sweet-smoked paprika.

MAKES 4 x 200ml jars Bottles

400g mild chillies rinsed

400g tomatoes, rinsed

Five garlic cloves roughly chopped

500ml Japanese rice vinegar

2 Tbsp of soft brown sugar

1 tablespoon salt

  • Preheat the oven to 100C/ 80C fan/gas ¼. Sterilise your jars or bottles by washing them in hot soapy water then rinsing and leaving to drip dry. Allow to cool in the oven.
  • Remove the stalks and cut the chillies into small pieces. Then, roughly chop the flesh. Add the rest of the ingredients to the saucepan. Then bring to a boil. Reduce heat and let simmer for about 15 minutes.
  • Cool the mixture completely and then whip it in a high speed blender (such a Nutribullet). A splash of water may be necessary to achieve a looser consistency. Once the mixture is ready for use, place it in the sterilized containers. Keep the sealed jars open for three months in the refrigerator.