Have you ever made something at home then realised how quick and easy it is? That’s the feeling I got when I had made fresh chili pepper sauce from scratch. It was very satisfying and knowing exactly what went into it too.
So those who know me know that I LOVE spicy food and have literally tried pretty much every hot sauce out their. My sauce cupboard is pretty much bigger then most peoples wine collection, I love adding a little bit of flavoursome spice to my foods.
This chili sauce is perfect with chips and burgers as well as adding a spoon into some stir fried vegetables or curry and even drizzled on pizza! Actually I think I could have it with everything even on a salad! The sauce does keep well in the fridge for a good few weeks as the vinegar and lemon acts as a preservative.
4 Peeled Garlic Gloves
2 Tbsp White Vinegar
1 Tbsp Balsamic Vinegar
1 Tbsp Lemon Juice
1/2 Tsp Salt
1/2 Tsp Sugar/Sweetener
In a baking tray add chilis with tops cut off, halved tomatoes, quartered onions, peeled garlic and spray with a little oil.
Roast at 200c for 20 minutes
Add the veggies to a blender with vinegar, balsamic vinegar, lemon juice, salt and sweetener.
Blitz on high speed for about 2 minutes
Make sure there are no visible lumps.
Pour into a glass jar, and allow to cool completely before placing in the fridge.[yumprint-recipe id=’72’]