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.