250g assorted chillies, washed, stalk removed
100g olive oil
40g white vinegar
Place the chillies into your mixing bowl. Chop coarsely 5-10 sec/speed 7, allow to settle before carefully removing lid to avoid chilli vapour. Add oil, vinegar and salt and simmer with the MC removed for 10 min/100C/speed 2.
Choose your chilli! Green chillies are less sweet and provide more bitter tones, scorpion and habanero chillies increase the Scoville rating, do you dare with a ghost chilli?
Make sure the cooking period is undertaken in a well-ventilated area, or under a rangehood as the cooking process can produce chilli fumes.
Store in prepared sterile jars with lids and bottle whilst hot as with jam and will keep 6 months.
Tex Mex Chilli Sauce – Add 2 soaked chipotle chillies and 1 soaked anecho chilli, 2 tbsp of honey, 1 tbsp black strap molasses, 2 tbsp whiskey.