Every chilli sauce recipe I have created was inspired by my chilli sauce addict husband. His love for extra spicy foods is just out of this world. After having our kids, I stopped cooking spicy foods simply because I want all of us to enjoy our meals without anyone crying about the meal being too spicy. This was how the chilli sauce production was born. At first, hubby was the one making them by himself for his sole consumption (lol), then I joined in the chilli licking business, then took over the production. I must say, it has been an amazing chilli sauce adventure for us.
This chilli sauce is versatile and can be used in every single dish; be it bbq meats, fresh fish, chicken and for cooking as well. It literally makes my life easier; saves me blending time. It is subtle with a lovely sweet taste to it before the chilli hits your tastebuds.
Here is my recipe:
7 scotch bonnets
2 paprika peppers (tatashe)
6 garlic cloves
1 and 1/2 onions
1/4 teaspoon ground cardamon pod (optional)
1/3 cup sunflower oil or any oil of choice
Salt or any seasoning cube to taste.
Deseed the paprika peppers, place in a food processor along side with onions, scotch bonnets, parsley and garlic; process until roughly chopped.
Heat up oil on a medium heat and fry pepper mix. Season with salt or seasoning cubes to taste. Frying should take about 8 – 10 minutes, stirring occasionally to avoid burning.
Allow to cool down completely before bottling. Store in the fridge.
Recipe by Belle Nnorom