[Wolves] Chilli Sauce Recipe

[Adam Sweet]

Yeah, probably not what most people were expecting on this list, but
this is more or less the recipe for the chilli sauce I brought the LUG
meeting at the Grill House two weeks ago.

It was based on a sauce I bought in San Francisco called Yucatan Sunshine:

https://reilyproducts.com/products/try-me-yucatan-sunshine-habanero-sauce-5-oz/

I used:

Tablespoon olive oil
1 medium chopped white onion
1 medium chopped carrot
6 minced garlic cloves
5 chopped habanero chillies (Scotch Bonnets would do but I don't like
them as much)
I also added a Trinidad Scorpion chilli as I wanted it much hotter than
it was
1 chopped plum tomato
4 tablespoons salt which doesn't contain iodine or other additives (e.g.
sea salt is fine, regular table salt or cooking salt isn't - check the
label). I actually thought mine was saltier than planned so maybe 3 tbs
would do
White/distilled/spirit vinegar as necessary

I looked at a recipe which was very similar which included lime juice
which I think may have added an interesting dimension.

I heated the oil and sauteed the onion and carrot on a low/medium until
the onions started to go brown on the edges, stirring every few mins.
Then add the garlic and allowed it to sizzle for about 2 mins,  stirring
regularly so it wouldn't darken too much.

I then added the chillies for a minute or two, stirring regularly, then
the chopped tomato. I let it simmer for 5-10 mins stirring occasionally
so it doesn't stick, then added the salt and enough vinegar to make it
the desired consistency and loosen anything stuck to the bottom of the pan.

Let it simmer again for a few minutes while stirring to mix everything
thoroughly. Taste it and adjust salt/vinegar/chilli as necessary. If you
add anything, simmer and stir again for a few mins. If you simmer too
long you'll evaporate the vinegar and will need to add more to thin it
out again. Taste and repeat as necessary.

Then put it in a blender and whizz to preferred consistency. Simmer
again for a few mins before putting it in a jar or bottle.

Jar/bottle hygiene is serious. Do it wrong and you can end up botulism
or food poisoning. All jars and bottles needs to be thoroughly washed
and then heated to over 120 degrees C either in an oven or by boiling to
kill any bacteria. Both the sauce and the bottle or jar should still be
hot when you put the sauce in.

Jamie Oliver did a tomato based sauce where he demonstrates bottle
hygiene here:

https://www.youtube.com/watch?v=ewQqC0vursc

Once bottled and cooled you can store in the fridge. I was advised that
once opened again they should be safe in the fridge for a month or two,
depending on your fridge. The salt and vinegar content in mine should be
enough to keep it stable for longer, but if it starts to look, smell or
taste weird or change colour throw it out.

FWIW, given the heat and salt/vinegar content my sauce is intended to be
used as a condiment like mustard or Indian pickle rather than a dipping
sauce. It's really strong tasting (and hot) and might take you aback at
first if you use too much.

I was going to ask how everyone was the morning after, but I couldn't
think of an appropriate way to ask about everybody's body parts...

Thanks for listening.

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