Pepper sauce

🌶️ Cooked fresh red chilli, onion and garlic condiment, twelve small portions adjusted to the real heat of the chillies.

Ingredients

• 150 g moderately hot fresh red chillies, stalks removed
• 100 g peeled onion
• 1 garlic clove
• 20 ml neutral oil
• 80 ml drinking water
• Up to ¼ teaspoon salt

Preparation

Wear gloves if needed, wash chillies and remove stalks. Removing some inner membranes can reduce heat but does not guarantee mildness. Peel onion and garlic.

Blend chillies, onion and garlic with 80 ml water to a fairly smooth purée. Keep your face away when opening and avoid touching eyes.

Heat 20 ml oil moderately in a small pan. Add purée carefully, stir and bring to a simmer about three minutes.

Cook seventeen minutes over low heat, partially covered, stirring along the bottom. Thicken without sticking; add a spoonful of water if too dry.

Remove from heat and season gradually. Transfer to a shallow clean vessel, cool rapidly about thirty minutes, cover and refrigerate.

Taste a tiny quantity with a clean spoon before serving. Divide the yield into about twelve small condiment portions; keep refrigerated.