Red Chilli Hot Sauce

Ingredients for Red Chilli Hot Sauce

• 20 red Fresno chillies, seeds removed

• 8 red habanero chillies, seeds removed

• 1 small garlic clove, finely grated

• 2 tablespoons kosher salt, plus more for seasoning

• 240ml white distilled vinegar

Pulse Fresno and habanero chillies, garlic, and 2 tablespoons salt in a food processor until very finely chopped. Transfer to a small bowl; cover and let sit at least 2 hours and up to 12 hours (this will both develop the chilli flavour and soften the flesh, resulting in a smooth flavorful sauce when puréed).

Purée chilli mixture and vinegar in a blender until smooth. Season with salt.

Sauce can be made 2 months ahead. Cover and chill.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.