Sunday, December 9

Hot chilli sauce - made in the thermomix (and not)

Now if you don't have a thermomix, don't worry.  It just makes this a lot easier.  I usually take something that's easy to keep warm to Carols by Candlelight - last couple of years by demand I've taken jazzed up snags but after we watched Ree on her show make buffalo wings I thought 'bingo'!.

Only problem is the recipe called for buffalo wing sauce/hot chilli sauce.  The type she refers too is not in the supermarkets here.   So I went hunting and found this recipe (non-thermomixers can use it easily) which is very similar to one I already had and use in this recipe.

This is so easy for the thermomix, it's crazy.

500ml white vinegar
12-15 chillies (the original recipe calls for cayenne, but I got a mix of those plus a few thai, I like it a bit hot ;) )
3-4 cloves garlic
2 tb tomato paste
lashings of black pepper
good pinch sea salt.

Cut the stems off your chillies, and chop them roughly.  Add those with the garlic, tomato paste, salt, pepper and 100ml of your vinegar into your thermomix.  Blitz for 1 minute, starting at speed one and gradually getting up to speed 7.

 Add the rest of the vinegar and set to 100 degrees,  8 minutes speed 4.

When it's done, strain it through a sieve - push any pulp through so you are left with mostly seeds.

Pour into sterilised jars or bottles and keep sealed for up to 2 years in a dark place or if opened to use, place in the fridge for up to 2 months.

Great gift for the chilli-lover in your life this Christmas perhaps?

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5 lovely comments:

emmaO on December 12, 2012 at 6:15 PM said... [Reply to this amazing comment]

I made this today Liss and it was a hit - tasted soooo good!
I cant wait to use it on buffalo wings and also have it in the kinder teacher's hampers!

emmaO on December 12, 2012 at 6:17 PM said... [Reply to this amazing comment]

Oh and I doubled it easily!

Kathy Shea Mormino on January 11, 2013 at 8:28 AM said... [Reply to this amazing comment]

Hello, new follower here and I’d like to invite you to join me at my weekly
Clever Chicks Blog Hop:

I hope you can make it!
Kathy Shea Mormino
The Chicken Chick

Anonymous said... [Reply to this amazing comment]

Mine came out too runny - how can I thicken?

Liss Klemke on May 25, 2015 at 8:06 PM said... [Reply to this amazing comment]

@AnonymousIf you are making it for buffalo wings it's the right consistency.. if not - use some more tomato paste - say 1-2 tb :)


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