As you may have noticed we like hot sauce here in Stovies kitchen – a dash can add a lot of taste to a lot of dishes. We figured it was about time we tried to make our own!
1 small onion, diced
2 cloves garlic, crushed
1 tablespoon olive oil
1 carrot, diced
4 red chilli peppers, seeded and finely diced
juice of 1 lemon
3 tbs cider vinegar
1 teaspoon salt
I would not recommend making this if you have people coming round. Like all chutneys/pickles there is going to be a strong vinegary smell after cooking!
Start by deseeding the chillies – WARNING, raid that tool box and get some nitrile gloves on to do this. There is no pain like that of a chilli finger in the eye or a toilet trip after deseeding chillies. Ow.
Fry the onion in oil over a low to medium heat until soft, it is important not to colour the onion as this will ruin the final colour of the sauce. Add in the carrots and water, bring to the boil. Now you need to stir in the vinegar and reduce the heat right down. Simmer the mix until the carrots are very soft, it should take 10 minutes or so.
Remove the pan from the heat, add the diced chilies, lemon juice and salt. Blend the mix together in a processor and pour into sterilised jars while still hot.
This should keep for a good few months in the fridge.
That recipe has quite a kick to it and it does mature over time but we know that some of you out there like things with even more oomph. With that in mind why not replace the red chillies with bright orange Scotch Bonnets, seeds and all. Yaldy that’s gonna sting! You have been warned…