This is the best chilli sauce you will ever make. Ever. If you grow your own chillies, perfect. If not you will have to buy a lot, but it’s worth it. Here goes. Obtain:
- 400g red chillies of your choice.
Remove seeds and stalks. You might think you can get away with chopping one chilli with unprotected fingers, but don’t try it with 400g. Wear gloves or you will suffer. Put your chillies in a food processor or blender with:
- 10 cloves of garlic
- 200ml water
- 70ml cider vinegar
Whizz until finely chopped. Add to a saucepan with
- 60g soft brown sugar
- 2 tbs salt
Bring to the boil and simmer for 20 minutes or until thickened. Stir to prevent sticking and burning. Sterilise some jars or small bottles, fill with the sauce while hot, seal then leave to cool. It will keep in a fridge for several months, but it is highly likely it will all be consumed well before then.