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Hot Chili Sauce
Makes 1 cup
I am a big fan of spicy food and I even have a little bottle of hot sauce in my hand bag ready to spice up any bland dish on my travels.
This year I was delighted to see how many chilies I was able to pick from my home grown chili plant and I decided to make use of them by making my very own Healthylicious hot sauce.
Wash and dry your chilies.
Remove the stalks and slice the chilies.
In a food processor, blitz the chilies with the salt and garlic to a pulp.
Transfer the chili mixture to a bowl, loosely cover it and allow to sit for 24 hours.
The following day, add the vinegar to the blitzed chilies and transfer this mixture to a mason jar.
Store the jar for 5 days making sure it is out of direct sunlight.
Give the mixture a swirl every day.
Put the chili mixture back in your food processor and blend until you are happy with the consistency.
Transfer the hot sauce to a sealable jar or bottle and store in the fridge for up to 3 months.
You will need:
200 grams or about 20 of your favourite fresh chilies (I used cayenne peppers)
1 cup of distilled white vinegar
2 teaspoons of garlic granules
1 teaspoon of salt