Chilli heads.

Just wrote this down for someone, so thought I would share here. My go to Mexican hot sauce recipe.

For a decent bowl's/couple of bottles worth:

• 2 ripe and delicious tomatoes, quartered
  
• 1 bulb garlic, peeled and lightly smashed
  
• 1 red onion, quartered, or bunch of spring onions, lightly smashed
  
• Mix of red chillies sliced lengthways - I normally try and go with 10 big mild ones and then a load of hotter ones depending on how hot you want it to be. 4 scotch bonnets will make it hot, 8 will make it v hot!
  
• 2 limes sliced in half
  
• Get this all in a tray and cover liberally with olive or rapeseed oil
  
• Season heavily with salt and pepper, add ground coriander, sprinkle of brown sugar
  
• Get this all under a hot grill and get a decent char on everything, turning regularly for even charring. Ideally, do this over a charcoal bbq for smoky flavour
  
• Soak a couple of dried chipotles or ancho chillies if you have them in hot water in a small bowl for 10 mins as the grill does its thing
  
• Once everything is charred, chuck it in a blender with the soaked chillies, fresh coriander, red wine vinegar and blend until very very smooth. Add more oil and water if it's too thick to blend smoothly. We'll worry about the final consistency later.
  
• Once blended, add to a pan and cook down on very low heat until darkened and glossy - probably about 1 hour.
  
• If it's too thick, add splashes of water as it cooks.
  
• If it's too chunky, blend again after cooking.
  
• Taste it for salt, acid. Should be smoky first, then tangy then HOT!