I’m a proper chilli head, and currently grow a lot of chillies out on the roof terrace. I grow so many because I really enjoy turning them into hot sauce. But sometimes, let’s be honest, I’m a bit lazy in the kitchen.
This recipe is the best thing to make if you have an abundance of chillies, but are short on the time it takes to knock together a sauce. And best of all, it only needs three ingredients and can be made in about 10 minutes.
400g chillies, destalked but not deseeded
40g sea salt
320ml apple cider vinegar
- Add the chillies and salt to a food processor. Blend these ingredients together until they form a paste. Sometimes, dependant on the water content of the chillies this will be more liquid or more dry, but don’t worry, it always turns out well.
- If you have time, transfer this paste into a clean jar. Leave to ferment, opening daily to let off any pressure, for up to a week. However, if you are short on time, just skip to step 3.
- Transfer the paste back into the food processor (if you aged it). Add the vinegar and then process until the chillies are finely chopped.
- Pass the mixture through a fine-mesh sieve to remove the seeds and remaining chilli pulp, before storing in clean and sterilised jars or bottles. It will keep in the fridge for up to a month.
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I first published this recipe on my Instructables page. Follow the link to find out more.