Homemade Chilli Sauce | Habanero Hotsauce
You can use whatever chillies you have. I like a hot sauce to be very hot, so I use habanero. But I also use the same amount of regular peppers. After all, it tones it down a bit and adds a nice flavour.If you are using relatively mild chillies, I would recommend using the total amount from this recipe just as chillies (instead of peppers)
Udstyr
- 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