There are lots of chili sauce recipes on the web but here is my variation. I grew some relatively mild chilies from nursery plants named “chenzo”, “cayenne” and “cheyenne” and this recipe worked for me, creating sauces that can be smeared thinly on bread with cheese or dolloped onto a plateful of food. The balsamic vinegar and “vecon” help to give a rounded taste.
- 65g chilies
- 2 cloves garlic
- 20ml balsamic + 100ml white wine vinegar
- 1/2 teaspoon sugar
- 3/4 teaspoon salt
- 1/4 teaspoon “vecon” vegetable stock
- remove stalk from chilies but do not remove seeds etc and chop or mince finely
- chop the garlic
- boil up chopped ingredients with the vinegar until tender and to reduce the volume slightly and a thicker consistency is achieved. Use a non-metallic pan. I kept the lid on initially until the chilies were part-cooked and then removed it reduce the mix.
- puree the chili+vinegar mix in a blender along with the remainder of the ingredients. a small hand-held blender is perfect
- Decant into bottles (preferably sterlised with e.g. boiling water), allow to cool and refrigerate
For the “cheyenne” chilies, which were sweeter but milder, I used 90g rather than 65g.