KT’s Hot Chili Sauce

My chili plants gave me dozens of chili during summer. Of course I had to try and use several of them. I dried & grinded them, made several varieties of olive oils, tried some spicy hot sauces and put the rest in the freezer to keep them longer. One of the outcomes is a hot chili sauce which I really like. In this post I want to share this recipe with you so you can make your food hotter 🙂

You can basically use any kind of chili. My favourite chili mix consists of lots of Jalapeños, 2 orange Habaneros, 2 Aji Limón, 1 Scorpion Moruga and a slice of Carolina Reaper.

Please don’t use the sauce like ketchup because the result of this recipe is hotter than hell. Use it more like Tabasco to spice things up.

Ingredients

• ~ 200 g chilis  (use varieties you like)
• 2 onions
• 3 cloves of garlic
• half of a thumb-size of fresh ginger
• 2.5 cups of water (1 cup = 2.5 dl)
• 1 cup vinegar
• 1/2 cup of sugar
• 1/2 cup of tomato purée
• 1 tbsp. olive oil (extra vergine)
• 1 tsp. sea salt

Directions

• Chop onions, ginger and garlic
• Wash the chilis and cut them into big chunks
• Heat the oil up and put the chilis together with onions, ginger and garlic into the pan. (Attention: Keep an eye on the essential oils, you may start crying because it feels like pepper-spray!)
• Pour 1 cup of water into this pan and let it cook for about 30 minutes
• Put it away from the cooktop and let all cool down
• Now put it in a blender or use a high bowl and an immersion blender
• Pour all through a strainer
• Put the chili purée and the remaining ingredients (salt, sugar, vinegar, water, tomato purée) into the pan and heat it up again
• Cook all together for 5 minutes
• Now you can show how much courage you have: Taste it! 🤯 Here you can add other spices, more of tomato purée and so on. But be aware: The sauce is hot. I mean really hot. 🔥
• After you survived (😆) the previous step you may put the sauce into preserving jars! Have fun 🙂