Hot sauce
I like to make this sauce a vibrant yellow colour instead of the traditional red, which can be achieved with yellow devil’s tongue, habanero or scotch bonnet chillies. Of course, if you can’t get yellow chillies this works just as well with the more widely available red varieties.
Ingredients
- 220g/7¾oz yellow chillies
- 100²µ/3½´Ç³ú carrot
- 100²µ/3½´Ç³ú white onion
- 50²µ/1¾´Ç³ú garlic
- 1 tbsp ground ginger
- 100ml/3½fl oz rapeseed oil
- 300ml/½ pint apple cider vinegar
- 50ml/2fl oz lime juice
- 200g/7oz golden caster sugar
- 20²µ/¾´Ç³ú sea salt
- 1 tsp ground turmeric
- ½ tsp ground black pepper
Method
Always wear gloves when preparing chillies. Put on your gloves and remove the green stalks from the chillies.
Put the chillies, carrot, onion, garlic and ginger into a food processor and blend.
Heat the rapeseed oil in a pan on a medium heat, then add the blended ingredients. Cook for 5 minutes, then add all the remaining ingredients along with 200ml/â…“ pint of water. Bring the mixture back to a brisk simmer and reduce the liquid by half.
Once the volume of sauce has halved, turn the heat down low and cook for 30 minutes, stirring regularly.
Leave the sauce to cool, then if the mixture is a little thick add a touch more water. Transfer the sauce back into the food processor and blend for 8 minutes or until it's very smooth.
For a smoother sauce, press the blended mixture through a sieve. Store the hot sauce in the fridge for up to 2 months.