Fiery Chilli Sauce
This recipe is my version of the classic Thai hot chilli sauce. PLEASE be careful, it is NOT for the faint hearted as it is very, very hot due to my use of the hottest chilli out – the small, totally unassuming, colourfully vibrant Scotch Bonnet.
We call this powerful sauce SEMTEX in our family. I myself can only manage a small teaspoon on my food, whilst the male members of the family load it on happily but please, do be careful as too much will have guaranteed tummy consequences.
Delicious in small amounts on all Asian cooking, rice and so on. Best to always store in an airtight plastic container or well sealed glass jar in a cool place, where it will keep for weeks but again be warned, the flavour plus the spicy chilli heat, will just keep powering up as this sauce matures.
If you enjoy fiery spice, then this all natural simple sauce is an essential must to any store cupboard.
Ingredients
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250g fresh scotch bonnet chillies- mixed red and yellow
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2 whole garlic bulbs- cloves only, thin papery skin removed
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300 - 500ml quality oil- olive, safflower or sunflower oil
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1 tbsp cider vinegar
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Large pinch of sea salt flakes
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Pinch of jaggery palm sugar- or soft brown sugar
Instructions
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Prepare scotch bonnet chilli:
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01 IMPORTANT - Wearing plastic gloves, wash all the chillies and remove stems. Roughly chop, seeds and all.
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Blender mix:
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02 Place all ingredients into a food processor and whiz until you have a finely chopped, oily textured paste.
Notes
Be careful with the scotch bonnet chilli, it is FIERY beyond belief. Best to always wear gloves when handling them, and never put your fingers to your eyes or mouth as will cause an immediate irritable reaction. If this happens immediately WASH with plenty of cold water. In our family we love chilli oil, so if you wish to have excess oil whilst the chilli steeps, add the full amount. I make this recipe with olive oil, which is not traditional but I believe a healthier option and it still tastes just as good. I should also add that if you find this sauce too powerful, drop the scotch bonnet content to 200g (by half) and less oil, though as I mention above, as the chilli steeps you have a delicious powerful spicy hot oil to savour. I would also like to add that I use the raw sugar Jaggery in this recipe for its simplistic taste - jaggery being a coarse dark brown sugar made in India by evaporation of the sap of palm trees. If not able to buy, use soft brown sugar. One last note, if you wish for a less spicy hot taste, remove the seeds from the scotch bonnet before blending in the food processor. By the way if you do not have a food processor it is possible to make by hand but it does take time, always wear gloves and use a very sharp knife.
