KILLAH chilli sauce

 

I love a good hot chilli sauce on pretty much anything. Avocado on toast with chilli sauce, Potato wedges with chilli sauce and greek yoghurt, Pizza with chilli sauce... Love love love the chilli.

And the hotter the better!

I bought 250gms of birds eye chillies (thai chillies) reduced at Charlies fruit mart the other day - a few went into a jar with some oil and lemon to marinate olives, 2 went into a salad and the rest (about 40) went into this.

Its hot and its garlicky and a little bit sour. You can blend it down smoother than I have if you want a runnier sauce (like tabasco) or leave it chunkier if you want more of a relish. If for some reason you want it less garlicky... *shrug* I dont understand....

I left the membranes and seeds in, but you can take them out if you are bothered ;) You can also adjust the sourness of the sauce by adding more sugar and the thickness by how long you cook the tomatoes.

200+gms birds eye chillies - remove tops.

1.5 heads of garlic, peeled

4 tomatoes, roughly chopped

juice of 2 limes

3/4 tbs cracked black pepper

1/2 tbs salt

1.5 tbs raw sugar

a dash of cinnamon and thyme.

Chop the chilli and garlic using a food processor or a very sharp knife. Set aside. 

Put the rest of the ingredients into a pot. Cook down, stirring occasionally, until it resembles tomato sauce (about 30 minutes) - cook down further if you want a thicker chilli sauce. 

Add chopped chilli and garlic and combine. Cook down for about 10 minutes until the chilli skins soften up a bit. Take off heat and allow to cool.

Put into food processor and proccess to desired consistency. Spoon into clean jars. Keep in fridge.

Makes about 2 cups.