The great thing about this chili sauce, in fact any chili sauce really, is that the basic principles are very simple and you make the rest up to taste. The taste principles are: heat (chili), sweetness (ripe fruit), sourness (vinegar and lime or lemon juice) and salt.
- 1 ripe pineapple cubed or 2 ripe mangoes cubed
- 2 ghost chili peppers and a handful of other milder varieties – this makes a very very hot sauce so beware (and wear gloves when preparing the ghost chillies. To make milder versions remove the seeds or go down the scale of chillies – habanero, scotch bonnet, birds eye, jalapeno).
- 1 onion, chopped
- 2 cm square of fresh ginger, grated
- 4 garlic cloves, chopped
- 1 carrot, chopped
- 1 dessert spoon salt
- Juice of 1 lime or lemon
- 300 ml vinegar (white wine, rice, or cider but not malt)
- Put all the ingredients except the vinegar in a blender or food processor and blend until smooth. Put in a saucepan and add the vinegar. Bring to boil and simmer for 15 minutes. Pour into sanitised bottles. That’s it!
- The variations are the fruit (mangoes and pineapple work best in my view but experiment), chillies (according to heat and flavor preference), spices (try adding a teaspoon of cumin and/or coriander, paprika, cinnamon) and vegetables (try fennel, celeriac or even sweet potato). I have also added coriander root and parsley stalks for added flavor. Enjoy experimenting.
- You can use this sauce simply as an accompaniment (remembering that it is a very spicy sauce), adding to stews, marinating meat (they make the best buffalo wings and I have even covered a shoulder of lamb with it and slow cooked for 5 hours) which mellows the heat and the flavor really comes out.