I was given a handful of chillies and tomatoes that someone I know had grown and used them to make this lovely (but quite strong) chilli sauce. The sauce uses citrus juices which really cut across the chilli heat giving a nice depth of flavour and honey gives a hint of sweetness. I have kept the ingredients pretty simple to let the chilli flavour really shine through.
- 10 fresh chillies
- 10 small cherry tomatoes
- 3 gloves of garlic
- a drizzle of oil
- juice of one lemon
- juice of one orange (or lime would also work nicely for a less sweet taste)
- 1 tablespoon of honey
- salt and pepper
Heat the oil in a pan and gently cook through the chopped chillies, tomatoes and garlic cloves until the have softened.
Add the citrus juice and stir together. Cook over a medium heat for about 10 minutes, just until the mixture is starting to turn a little sticky.
Add salt and pepper.
Stir in the honey.
Blend together in a food processor until smooth. Add water to achieve your desired consistency.
The sauce can be stored in a clean container with a lid for up to 7 days in the fridge. If you want a less spicy sauce, substitute half of the chillies for a chopped red pepper