Right after growing a load of habanerro chilli plants from seed all year....
...I got round to harvesting the first batch of ripe chilli's....
...and last night set about making my own "Slacker's Habanerro Chilli Hot Sauce"...
Ingredients
1 Red Pepper
9 Fresh Tomatoes
5 large garlic cloves
3 sweet beetroots
2 large onions
3-4 spring onions
Fresh thyme
Fresh Corriander
Freshly ground black pepper
Olive oil
Cider vinegar
5 Red chilli's
20 Fresh Habanerro's (although these ranged in size from around 1cm to 4-5cm)
Deseed the peppers and tomatoes and grill lightly...
Remove the tomato skins and discard
Bung in the blender, the chop your garlic, dessed the normal chillis and set the seeds to one side, don rubber gloves in preperation for chopping the habnerros
De-seed the habanerro's, removing the seeds and setting to one side (so you can grow more next year) but put the pith in the blender, its the hottest part of the chilli
Slice up the beetroot too then blend. Chop the onion up fine and fry in olive oil till golden
Add the fried onions to the blender along with a good glug of olive oil, a bigger glug of cider vinegar and the thyme, spring onions, freshly ground black pepper corns and corriander and blend again.
Once well blended bung in a pan with the seeds from the red-chilli
Simmer on a very low heat for 2-3 hours until it reduces down and has changed colour
Sterilise containers, I couldn't find anywhere selling bottles yesterday so plumped for traditional preserving jars
Pour sauce into jars
Sterilise again to kill off any nasty bacteria
Tasted at various stages and I have to say its very nice, beetroot adds a little sweetness to it all, but there's a lot of heat (no surprises there then!) but being habanerro's its got a very fruity taste.
Now all I have to do is get through the whole lot before it goes off, might try freezing some, or finding some bottles to sterilise and give away to firends.
