As a child I was introduced to all forms of chilli at various famers markets and festivals and I grew to love the heat and the diverse flavours.
When I was 14, my father took me to buy a Dorset Naga plant from the farm that grew the first varient of the Naga in the UK. The Naga was so hot that only a small fingernail sized piece was required to spice a whole batch of Chilli Con Carne however the plant yeilded a massive crop of chilli peppers and so we dried them, and I eventually made hot sauces from the dried chilli.
Below is my simple recipe for a ridiculously hot (but flavoursome) hot sauce, using Scotch Bonnet chilli peppers. It’s fragrant and it is adds the kick to the base to my Buffalo Chicken Wing sauce. If you want to ‘dial down’ the heat then I would recomend using Jalapeno chilli peppers instead of the Bonnet.
A word of warning, sauteeing chilli peppers can cause some coughing due to the capsaicin ‘fumes’. Please cook in a well ventilated area and always wash your hands after handling chilli peppers.
- 6 Scotch Bonnets Sliced and deseeded
- 3 cloves Garlic Crushed
- 1/2 Onion Finely diced
- 2 tbsp Granulated White Sugar
- 1/2 tsp Sea Salt Flakes
- 125 ml White Wine Vinegar
- 125 ml Water
- Combine the oil, chilli peppers, garlic, onion and salt in a saucepan over a medium-high heat. Cook for 5 minutes and stir frequently.
- Add the water and turn down the heat. Simmer for a further 20-minutes until the ingredients are soft and fragrant. Remove from the heat and allow to cool.
- Transfer the mix to a blender and add puree until smooth. Add in the vinegar and sugar and pulse until well combined. Store refridgerated.