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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