A seriously hot sauce for serious hot sauce lovers!
15 birds beak chillies
4 tbsp ancho chilli
3 garlic cloves
80 ml cider vinegar
pinch greenfields allspice
tsp greenfields oregano
tsp greenfields sea salt
Toast the chillies in a frying pan over a high heat for a few minutes until fragrant then place in a saucepan, add the garlic and 700ml cold water. Bring to the boil and simmer for 15 minutes. Allow to cool.
Put the chillies, garlic and 250ml chilli cooking water into a food processor. Add the tomatoes, vinegar, cumin, allspice, oregano, salt and sugar and blend until completely smooth. If it is still coarse in texture, strain the sauce through a sieve.
Pour into a saucepan, then cook for 5–7 minutes over a medium-high heat until it has slightly reduced and thickened.