We grow Chillies every year on our deck, they just seem to thrive. I was always surprised how productive the bush always seems to be, and how hot the resulting chillies are. Then I read somewhere that to grow hotter chillies only water once a week . . . I thought I was just being lazy!
This year because we were going away on holiday I wanted to pick them all before we left and rather than just popping them in the freezer I thought some homemade tabasco sauce was in order. It is very simple. And not that authentic. I mean I don't have an oak barrel and three years, let alone the right type of chilli, so perhaps this should be amended to chilli sauce?
Beware the noxious gas release while the sauce is simmering - keep the extractor fan on and a window open!
Makes approximately 1 cup of sauce
250g fresh destalked chillies, chopped roughly
1 cup cider or wine vinegar
1 teaspoon of salt
Mix all the ingredients in a pot and simmer for 5 minutes. Leave to cool. Puree and mature the thick paste in the fridge for a month in a glass jar. Sieve into a sterilised bottle.