This is somewhere in between a sauce and a mash, consisting of a really high chilli content for maximum burn.
WARNING THIS SAUCE IS HOT !!!
- 3 tablespoons of olive oil (for frying the onions and garlic)
- 1 cup olive oil
- 2 large onions (diced)
- 2 whole bunches of garlic (peeled and diced)
- 160 red Bhut Jolokia chillies (a full 2 litre bowel of pods with stems removed)
- 3 cups of white vinegar
- 2 cups lemon juice (or lime)
- 1 cup water
- 1.5 tablespoons of table salt
- 3 tablespoons brown sugar
1 tablespoon mustard powder
Method:
- Fry the diced onions and garlic in the 2 tablespoons of olive oil until golden.
- Add browned onion and garlic to the blender with all remaining ingredients except the water and blend until smooth (I had to split this into 2 lots to fit it all into my blender).
- Add entire contents of the blender to a large pot and put on a medium heat.
- Add the water to the blender and turn on to get all the remaining ingredients out of the blender then add this to the pot.
- While waiting for the sauce to get up to temperature, either fill all your glass bottles and lids with boiling water or put them into the oven at 120 degrees celsius.
- Once the sauce comes to a simmer reduce the heat and simmer on medium-low for at least 15 minutes.
- Use a clean, sterile funnel to get your sauce into the now sterilised bottles. I found it easier to spoon the sauce into the funnel rather than try and tip the pot.
- Place lids onto bottles as you go then leave them to cool.
- Once cool place into fridge.
I tested the PH of my sauce and it was around 4.5 so this should be acidic enough to last for a long time, especially if chilled. Obviously keep refrigerated once opened. If you follow this recipe accurately your sauce should also be at a safe PH level.
