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Ingredients
10 dried red chillies, soaked in 100ml hot water
10 large fresh red chillies, chopped into large pieces
7 fat cloves garlic, peeled
Juice 1 lemon
250ml water
1/2 tsp salt
70g sugar
2 tsp cornflour mixed with 1 tbsp cold water
Preparation
Step 1
Place the dried chillies (and soaking water), fresh chillies, garlic, lemon juice, water, salt and sugar in a blender and puree until smooth.
Step 2
Pour the blended mixture into a saucepan and simmer (covered) on a low heat for 20 minutes.
Step 3
Finally, whisk in the cornflour mixture and watch it thicken slightly.
Step 4
Pour the hot sauce into sterilised Kilner jars using the Kilner jam funnel and allow to cool.
Step 5
Store in the fridge for up to 2 months.
©foodnetwork
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