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Very Hot Chilli sauce



  • 1.

    Combine all the ingredients in a heavy bottom saucepan and bring to the boil. Then simmer for 30 minutes until thick.

  • 2.

    Using a stick blender puree until smooth.

  • 3.

    Serve as an accompaniment

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Andrew Graham

Merlot, Pinot Noir and Chardonnay are the best wines to pair with Very Hot Chilli sauce.


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Posted by Daniella KotroReport
Oh yes! With Trinidad scorpion chillies & homemade tomato puree! Gorgeous.
Posted by Scott119Report
ahhhh im im on fire ,dont touch any part of your body while making this sauce
Posted by Yvonne144Report
I roast red capcicums in olive oil..add to food processor with loads of fresh garlic sugar chilli's lemon zest and juice vinegar blend and ...Yum ola
Posted by Report
I used 2 ghost chillis instead and normal white vinegar with juice of half a lemon, awesome