Flatdogs Hot Chilli Sauce

This basic recipe was given to me by the chef at Flatdogs Camp in South Luanga, Zambia.  It is VERY hot, so a little goes a very long way. I've adapted it slightly to make it thicker. Be careful - lethal!

Recipe for: (FLATDOGS) VERY HOT CHILLIE SAUCE

Ingredients:

·         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

·         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 (up to the vinegar) 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!