This is my latest chilli sauce which has been called "Insanity Chilli Sauce" by people that were fortunate or unfortunate enough to taste it. I suspect the name is based on the Simpsons episode about the Guatemalan Insanity Pepper.
It is very hot, the way I like it. To paraphrase from that Simpsons episode, I am not the Pope of Chilitown, I just like hot sauces. I think the result is pretty good and does not have any hallucinating properties.
The recipe is fairly simple, as is the method.
20G Cumin Seeds
20G Coriander Seeds
100G Extra Hot Chilli Powder
4 Tins Chopped Tomatoes
2 Tbs Salt
3 Tbl Suger
120 ml of Malt Vinegar
1 Bulb of Garlic
I use Extra Hot Chilli Powder because it is consistently hot. Fresh chilllies vary in strength, so don't really add much to the final product.
In relation to the garlic, I like to use one of the big bulbs. When they are fresh, the cloves are nice and juicy and also hot.
Add the tomatoes to the pot and bring to the boil.
Grind the coriander and cumin. Add to the pot.
Add the chilli powder.
This makes the liquid fairly thick. Turn down low and put a lid on the pot. Cook for about 30 minutes to let the powders loose their grainy texture.
Get your jars and lids sterilized with boiling water.
Add the vinegar.
When it is boiling again, turn it off. You don't want the Acetic Acid in the vinegar to evaporate.
Wait for a couple of minutes and crush in the garlic. Again, you don't want the aromatic oils in the garlic to evaporate.
Decant to molten lava into the jars and seal immediately.
I like to leave it for a day or two the let the ingredients get to know each other.
The sauce is great with almost everything. My favorites are burgers or chickens and of course, the noble spud.
It also makes a superb salad dressing. No fat, so virtually no calories.
Here are a few little jars that I propose to give to some deserving people.