We’ve got an abundance of chilli peppers in our house at the moment. Our chilli plants were very productive this year but as the weather is turning colder, we are harvesting the remaining chillis when green and drying them out at home.
To do this, I string the chillies on wool using a thick needle and hang them inside my mini greenhouse, which is located in a bright upstairs window and add one or two over ripe bananas inside. They help the chillies on their way.
Once ripened, I either jar them whole, crush them into flakes or make this beauty of a hot sauce.
I must warn you, dried chillies are a lot spicier than green and this recipe is not for the feint hearted. The house got so spicy while cooking it that my cats started to sneeze! So they were quickly encouraged to leave the kitchen for a safer and less spicy room of the house.
This recipe yeilds around 2 small glass bottles of sauce which will keep in the refrigerator almost indefinitely. A wonderful way to enjoy the fiery warmth of chillies right through winter.
A wonderfully aromatic and very spicy hot sauce. A great way to preserve fresh or dried chillis.
- 150 g dried cayenne chilli peppers stems cut off, left whole
- 5 cloves garlic peeled, left whole
- 5 whole jalapeno peppers stems cut off, left whole
- 2.5 cups white wine vinegar
- 1 tbsp tomato puree
Place peppers, garlic and vinegar into a pan with a lid and bring to the boil. (Please open windows/doors and turn on an extractor fan if you have one as the spices are intense when boiled)
Let the mixture simmer, covered, for around 20 minutes.
Carefully add the mixture to a blender and blend until smooth. When the mixture is smooth, slowly add 1 tbsp of tomato puree.
Strain the mixture through a fine seive and use a spoon to push through all of the juices, leaving only the skins and seeds behind.
Bring the strained liquid to a simmer for a few minutes.
Pour into sterilised bottles or jars using a funnel and cap immediately.
Wash your hands and equipment immediately and thoroughly after making this recipe!
This recipe is made from a combination of dried and fresh cayenne peppers and some fresh jalapeno peppers. You can really use whatever chillies you have to hand just as long as the main bulk of the sauce is made with cayenne peppers.
Be sure to sterilise your jars BEFORE making the sauce, either in the oven or in a pan of boiling water.
Be careful when boiling and seiving the sauce, as the fumes are quite pungent! I had to evict my cats out of the kitchen as they started to sneeze.