If you grow your own chillies in your garden or greenhouse, there's a good chance you can harvest quite large quantities. And you don't want them to go to waste, so you can make a homemade chilli sauce - or a Habanero Hotsauce like this one. It has a long shelf life in the fridge and even longer in the freezer.
You can make it in different strengths for different purposes. The version I made is very (very!) strong and I'll be using it as an ingredient in, for example, marinades for chicken, as a spice in Thai dishes, as an ingredient in chilli mayonnaise for French fries or roast potatoes, etc. I'm not going to ‘just’ pour it on the plate. It's not suitable for that.
I don't have a garden, but there is a lovely market just round the corner from Lausenheim. They're currently selling chillies for DKK 13.50 (2 usd) per 100 grams, both Habaneros and milder varieties. In other words, there are chillies for about 20 kr (3 USD) in this portion, which I'm sure will last until next autumn when the season starts again.
Chilli is healthy. It aids digestion and is also said to be good for your love life - used in the right way.
Homemade Chilli Sauce | Habanero Hotsauce
Equipment
- 1 blender
- Gloves and possibly a face mask
- 1 pan or frying pan WITH lid
Ingredients
- 150 g habanero chillies
- 150 g bell pepper
- 5 cloves of garlic
- 50 ml oil
- 300 ml flavoursome vinegar, such as apple vinegar or white wine vinegar
- 50 g sugar
- 7 g salt (just over a level teaspoon)
- 1 tsp Atamon (Household preservative containing Sodium benzoate) (can be omitted)
Method
- Wear gloves! And avoid touching sensitive areas such as the eye area. When you're done, wash your hands just in case - washing up liquid is far better than regular hand soap as it removes any oils from the chillies.
- Rinse and dry the chillies. Break off the stalk. Use the rest.
- Rinse and dry the bell pepper. Remove the stem, seeds and the white ribs that are inside the pepper.
- Chop the chillies and peppers. It doesn't have to be super-fine
- Peel the garlic cloves and chop them finely. Do not mix with the chilli yet
- Heat the oil to medium heat and add the chilli/bell pepper. Cover and let it sauté for 7-8 minutes. Stir occasionally, but keep your head away from the pan when removing the lid.
- Add the garlic and sauté for a few minutes
- Add sugar, salt and vinegar. Bring gently to the boil, cover, turn down the heat and simmer for 15 minutes.
- Remove the pan/pot from the heat and let it cool for 15-30 minutes
- Add preservative if necessary
- Pour everything into a blender and blend very thoroughly.
- Pour into clean containers. Has a minimum shelf life of 6 months in the fridge
English (UK) 
Dansk
1 Comment
A very good and user-friendly site, with beautiful pictures and recipes that are easy to understand.