Hot Chilli Sauce

Recipe makes about 1L of very hot sauce

With hundreds of chillis soon to go to waste from my two plants I decided to make chilli sauce. I eat a lot of hot pepper sauce so I have lots of bottles saved and could also do with a way to reduce the amount I spend on it. A quick breeze around the internet gave me plenty of ideas for a recipe. As my chillis are hot and small I have decided to bulk out the sauce with carrots, hopefully reducing the heat and retaining the hot pepper sauce colour. Here's the recipe I used for my first attempt at making chilli sauce:

Ingredients

30-40 Birdseye Chillis
1 Onion
6 Cloves of Garlic
8 Small Carrots
100g Brown Sugar
1 tsp Cumin
1 tsp Turmeric
1 tsp Mustard
1 tblsp Tomato Puree
1 tsp Salt
500ml Cider Vinegar

Method

Lightly caremelise the chopped onions, garlic carrots and add the spices, mustard, sugar, salt, chillis and vinegar and bring to the boil. Try to avoid choking to death on the spicy/acidic fumes which will fill the kitchen! Simmer until carrots are tender (I cant remember how long this took, maybe about 30 mins on a medium/low heat). Once cooked, blend in a liquidiser and decant into sterilised (heated in oven until dry and hot) glass bottles, lid and label. the sauce should be ready to eat after 2-3 months of maturing.