WARNING! This sauce packs some serious heat! I´ve mentioned my love of hot sauces before, in my Chipotle Salsa recipe post. I needed a spicy dipping sauce, and for once the Chipotle Salsa wasn´t going to do the job! This sauce is great for dipping spring rolls, crab cakes, or being diluted in a vinaigrette style dressing for salads. I thought using dried chili may be less potent than using fresh ones, but boy was I wrong!
Char´s tip: Remove the stem ends of the chilies, half them and scrape out some of the seeds (if you want to reduce the heat). Also, use gloves when handling them. It´s not fun when you get it in the eyes or around the mouth!
Why make this sauce?
As well as adding a fiery kick and zing to food, there are also health benefits associated with chilies. They contain a wide range of vitamins, even though we never usually eat them in large quantities. Chilies can help to lower your blood sugar levels, which can be great news for people suffering with diabetes. They do have anti inflammatory properties, and have been credited with helping to reduce cholesterol.
10-12 Chilies, chopped
70ml white wine vinegar
10-12 cherry tomatoes, quartered
2 tsp corn flour
3 garlic cloves, finely chopped
chives, a small bunch chopped
Some people like to purée the garlic and chilli with a blender, but I prefer the rough texture when you chop them by hand.
Finely chop the chilli and garlic and add to a small saucepan with the cherry tomatoes. Add the water, sugar and vinegar and bring the mixture to boil. Reduce to a simmer for around 20 minutes.
Add the cornflour to thicken the sauce (sift it to remove any lumps) and stir thoroughly. Remove from the heat. As soon as it has cooled, add the chives, and pour into a small jar.