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aggi
Why have I never seen this thread before :)
I have hot sauce in my wraps every day for work and last year a West African colleague started bringing in his own sauce very tasty and gave me the recipe so now I make my own :)
50 Scotch Bonnet Peppers
1 Sweet pepper
2 cloves Garlic
2 tins chopped tomatoes
1 tbsp hot Chilli powder
1 tbsp mild Chilli powder
1 tbsp Hot Paprika
1 tsp Celery salt
1 litre Olive Oil or Chilli infused oil
2 Maggi stock cubes
Method;
de stalk the peppers then dice the peppers up seeds and all and put in a blender, add all the other ingredients and blend until it is a smooth paste mixture.
Pour this in to a deep saucepan and simmer for a few hours to reduce the water content but DON'T STIR IT just let it bubble away.
Once water content is reduced add the oil turn up the heat and fry it for approx 15-20 minutes allow to cool and bottle.
Reducing the water content makes it stronger and it lasts longer stored.
The frying adds a smokey flavour to the sauce.
This lasts about a month stored in the fridge so I use medium sized jam jars as that is about how much I get through in a month then freeze the others, this recipe makes about three medium jars :)
Found a card from this place in a customers car at work so I plan on trying a chilli beer or two
http://www.thechillijamman.com/