Super, Simple, Hot Habanero Chilli Sauce 🌶️🌶️🌶️

This is actually the gardening apprentice’s hot chilli sauce; I only grow them for him.

This year the habanero plants have done really well, but I guess the heatwave was always going to suit chillies.

As usual we took the habanero plants into the house over winter, resulting in an early harvest back in July. The fruits were much smaller then, but just as hot!

To preserve the chillies for use in the winter, we used to simply chop them up and pickle them, but there’re two problems with this method. Firstly, eating food with chopped chillies, results in some rather hot mouthfuls and some rather dull ones, it’s too inconsistent. Secondly the vinegar flavour doesn’t lend itself to all dishes.

This led us on to making chilli sauces, which have proved a great success. We like very differing amounts of heat in our food, so we make his and hers chilli sauce. Mine is Polly’s Mild Chilli Sauce, made from Jalapeno type chillies, and then there’s this one…

We mainly use these sauces as a condiment at the table, being added to individual finished dishes. This has meant we can eat the same curries and other spicy foods, with our own different heat levels. Making for harmonious mealtimes.

So, if you grow your own Habanero chillies, or you can get hold of some from the shop, why not have a go at this very simple sauce. Trust me it will spice up your life!

Harvesting

When harvesting the chillies, try and leave as much stalk as possible on the fruit. It’s not that easy with habaneros as they don’t have a particularly long stalk. It does make them much easier to hold though whilst chopping.

Warning

If I say that I don’t even like to be at home when this sauce is being made, as the fumes take my breath away, it will give you an idea of the intensity!

The fumes really aren’t too bad when chopping the chillies, but I would highly recommend that you wear gloves! I’m only thinking of you, as the chilli juices tend to spray out as you chop them, and if you rub your eyes later…..

It’s when you start cooking the chillies off that it gets serious, it may be an idea to wear a face mask, especially as we all have them handy these days.

The worst time though is when liquidising. Even the garden apprentice gets an extension lead and takes the liquidiser outside. When that lid comes off, it really takes your breath away!

So, if you are feeling brave, gather everything together before you start, shut the door to the rest of the house and open your windows!

Ingredients

Habaneros – 30 approximately
White Wine Vinegar – 5 tbsp
Rape seed oil – 3 tbsp

Equipment

Chopping board
Sharp Knife
Gloves and face mask
Pan
Wooden spoon
Liquidiser
Jars

Method

After giving the chillies a quick rinse and dry. Chop them up roughly.

Place into a pan with the oil and fry for a couple of minutes on a low heat.

Add the vinegar and fry for another few minutes until the chillies look slightly softened.

Whilst the chillies are softening, sterilise the jars. Stand them in the sink and carefully pour boiling water into them. Doing this now will mean they are still nice and hot when you need them.

Spoon the chilli mix into the liquidiser, inside or out.

Blitz until smooth.

Pour directly into the jars whilst still hot, this will give you a better seal. Add the lids, and when cool enough to handle, store in a cool dark pace. Refrigerate once opened.