HOT CHILLI SAUCE RECIPE
This recipe reminds me of Papou Authur Tzaneros. He used to be a chef and he loved adding chilli to all of his specialty dishes. He taught my mother-in-law to add chilli to her food too. Sadly, they are no longer with us to pass on all of the family recipes but I have this one. When I make this recipe, I think of them.
- 40g birds eye chillies *see notes
- 1 small onion, peeled and cut in half
- 2 garlic cloves, peeled
- 150g sugar
- 250g tomato paste
- 250g water
- 50g apple cider vinegar
- 2 tsp salt
- ¼ tsp ground pepper
- ½ tsp paprika
- ¼ tsp xanthum gum
- Chop chilli (40g), garlic (2), and onion (1) for 5 seconds/speed 8. Scrape down sides and repeat.
- Add everything else to the bowl, except for xanthum gum: sugar (150g), tomato paste (250g), water (250g), apple cider vinegar (50g), salt (2 tsp), pepper (1⁄4 tsp), paprika (1⁄2 tsp).
- Cook 10 minutes/steaming temperature/speed 2.
- Swap the MC and put the small steaming basket on top of the lid. Cook for a further 30 minutes/100 degrees/speed 2.
- Add xanthum gum (1⁄4 tsp) and puree it for 1 minute/speed 9.
- Store in sterilised jar and refrigerate.
- Use gloves to clean chillies and/or a mask. Avoid touching your face after touching hot chillies.
- Remove the seeds from the chilli or use red cayenne chillies for less heat.
- For a thicker sauce, cook longer.
- For a chunkier sauce, don’t puree in step 4. Just mix the xanthum gum in 30 seconds/ speed 5/reverse.