Flatdogs Very Hot Chillie SAuce

Recipe for: (FLATDOGS) VERY HOT CHILLIE SAUCE

Ingredients:

Spices A

·        125g-250g fresh (red) chillies, stalks removed & chopped

·        65g-80g dried red chillies

·        65g garlic finely chopped

·        125g brown sugar

·        1 thick slice fresh lemon

·        350ml brown or white vinegar

·        10g mixed herbs

·        1 tsp salt

Spices B

·        150ml olive oil

·        100ml ginger beer

·        100ml sherry

·        2 tblsp fresh coriander, very finely chopped

Method:

1.      Place the chillies & the first lot of ingredients in a heavy-based saucepan, and bring to the boil

2.      Simmer gently for 20-25 minutes, then remove from the heat

3.      Strain the liquid, reserving 1tblsp of the liquid chilli stock

4.      Discard the slice of lemon

5.      Using a stick-blender, blitz the chilli pulp, together with the reserved liquid to a pulpy paste

6.      Return this paste to the (cleaned) pan, and add the remaining ingredients

7.      Bring to the boil, then remove from the heat and leave to cool for a few minutes

8.      Bottle the sauce whilst it is still hot into clean jars, so that it forms a vacuum & will keep longer

What else you need to know:

 1.      When cold, store in the fridge to preserve for as long as possible

2.      Add sparingly to curry sauces & other dishes – this stuff is VERY hot!