Ancho hot chilli sauce
A super tasty hot sauce for hot sauce lovers!
★★★★★ 5/5
A seriously hot sauce for serious hot sauce lovers!
Ingredients
- 15 birds beak chillies
- 4 tbsp ancho chilli
- 3 garlic cloves
- 2 tomatoes
- 80 ml cider vinegar
- pinch greenfields allspice
- tsp greenfields oregano
- tsp greenfields sea salt
METHOD
- 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.
- Pour into a glass bottle or jar, and seal.
