This chilli sauce is made when I have an abundance of chillies in my garden. Or when I bring chillies back with me from Italy.
I am not one for very hot food as my sweat glands cannot take the heat. If food is too hot but still palatable I will eat it – but you will see straight away from my face that the meal was too spicy for me. This chilli sauce is not for my palate – it is really hot. But, unlike most hot foods that I come across, it is very flavoursome. The ingredients make this chilli sauce have a flavour punch that you will enjoy, and you can scale down the heat by using mild chillies, or by removing the seeds from your chillies. I used medium hot chillies with the seeds, as we were having friends to stay for a week who love heat, and this chilli sauce was a great way for me to spice up their meals, while still being able to eat my own.
Do you eat spicy foods?
- 4 large chillies thinly sliced
- 2.5 cm root ginger peeled and finely sliced
- 4 garlic cloves finely sliced
- 60 mls white wine vinegar
- 30 mls sugar - I used fructose
- 5 mls paprika
- 5 mls salt
- 2.5 mls ground cumin
- 2.5 mls ground turmeric
- Zest and juice of 1 lime
- 30 mls olive oil
- Place the chillies, ginger, garlic, vinegar, sugar, paprika, salt, cumin and turmeric into a sauce pan
- Bring to the boil
- Reduce the heat and simmer for 5 minutes
- Leave to cool before adding the lime zest and juice
- Purée until smooth
- Place into a sterilized glass jar
- Pour over the olive oil and seal the jar
- Shake to mix well
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