Chilli sauce

Name: Chilli sauce
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Yield: 12
Cuisine: Soudan du Sud
Ingredients: 10 g food-grade habanero chilli, stalk removed; 100 g deseeded red bell pepper; 80 g peeled onion; 100 g tomato pulp; 30 ml food vinegar at 5% acidity; 50 ml drinking water; 10 ml sunflower oil; Up to 1 g salt

🌶️ Cooked habanero, bell pepper, tomato and vinegar table condiment.

Ingredients

10 g food-grade habanero chilli, stalk removed
100 g deseeded red bell pepper
80 g peeled onion
100 g tomato pulp
30 ml food vinegar at 5% acidity
50 ml drinking water
10 ml sunflower oil
Up to 1 g salt

Preparation

Use food-contact gloves for chilli. Wash peppers, remove stalks and seeds if desired, weigh usable parts, chop with onion; keep away from eyes.

Soften onion in oil low heat five minutes without burning.

Add chilli, bell pepper, tomato, vinegar, water and salt. Simmer gently fifteen minutes, stirring in ventilated kitchen without smoking.

Off heat let excessive heat dissipate and blend carefully with head immersed. Never seal boiling liquid in closed blender.

Cool rapidly about twenty minutes in shallow vessel, refrigerate covered. Divide twelve small condiment portions; first taste a tiny amount on food.

Use dedicated spoon. Vinegar does not make this shelf-stable: keep refrigerated, never store at room temperature.