How to make Kickass chili sauce
If there was a Heaven, this would be on the menu! I started making chili sauce several years ago while pastoring an Indian church in Bakerton, Springs (East Rand). Having already developed a great love for all things curried, I wanted to make a fragrant, curried chili sauce to go on anything! Through trial and error I came up with this recipe, which changes slightly from batch to batch depending on the chilies I use and the curry spices I have on hand etc. You can put this stuff on anything at all from chicken casseroles and pasta to boerewors rolls or simply using it as a relish to dip fresh bread into.
You will need:
- A bag of fresh chillies
- A large bottle of white vinegar
- About 5 tablespoons of really good curry masala
- About 6 tomatoes
- About 5 onions
- Salt, pepper and any other seasoning you think might add to the flavor
Mulsh all the vegetables in a blender and throw them in a pot. Add at least two cups of vinegar and the curry and spices and bring the whole lot to the boil. Remove from heat and fill a few airtight jars with the mixture while still warm, then leave to cool. Keep in the refrigerator once cooled.
Play around with the ratios for different flavours. Add more vinegar for a thinner consistency. Add soy or Worcester sauce for a darker colour and improved flavor.
Alternatively, if you just want to buy a bottle for R30 send me a line – it makes a great Christmas gift.
