The simplest of hot sauces but it packs a mighty punch with a nicely rounded heat. You can add a dash of ground cumin or sweet smoked paprika into the mix too.
MAKES 4 X 200ML JARS OR BOTTLES
400g mild red chillies, rinsed
400g tomatoes, rinsed
5 garlic cloves, roughly chopped
500ml Japanese rice vinegar
2 tbsp soft dark brown sugar
1 heaped tsp salt
- Preheat the oven to 100C/80C fan/gas 1⁄4. Sterilise your jars or bottles by washing them in hot soapy water then rinsing and leaving to drip dry. Place in the oven for 20 minutes to sterilise, then cool.
- Trim and discard the stalks from the chillies, then roughly chop the flesh and add to a large non-reactive saucepan. Roughly chop the tomatoes and add to the pan, along with the remaining ingredients. Bring to the boil, then lower the heat and simmer for 15 minutes.
- Allow to cool completely, then whiz in a high-speed blender (such as a Nutribullet) until smooth. You may want to add a splash of water for a looser consistency. Tip into the sterilised jars and store in a cool dark place until ready to open. Once opened, store in the fridge for up to three months.
Food styling: Sarah Hardy. Prop styling: Max Robinson