Recipe: Hot Pepper sauce

It is no good just growing things, we have to make sure we eat them too – and I did cause a bit of an oversupply of peppers this year, as you can see from the evidence:

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So my resident chef has been busy in the kitchen making his own version of a hot pepper sauce – some disclaimers/warnings first:

1. quantities are all very approximate
2. heat depends on how hot the peppers are 😉
3. don’t sniff the pan while it is cooking (dangerous to nose linings!)
4. don’t forget to sterilise the jars before filling up with your mixture

So here we have Deano’s Homemade Hot Pepper Sauce:

3 cups mixed peppers (varying degrees of heat), trim top off each but leave whole
1 inch cube of ginger, chopped
4 cloves garlic, chopped
4 tablespoons balsamic vinegar
half cup malt spiced vinegar
1 tablespoon smoked paprika (plain paprika would also be fine)
2 tablespoons brown sugar
1 cup of water (or enough to cover the ingredients)

Put all ingredients in pan, boil for 45 mins then blitz in blender/nutribullet. Add more water
if mixture too thick or reboil if too thin until required consistency reached. Add pinch of
salt to taste.

Sealed jars should last at least 6 months in a cool place or a few weeks in a dish in the fridge.

After boiling:

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Blitzed:

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And here is the finished result:

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Can be eaten with all sorts of dishes, goes well with ribs and chicken wings. You can spread it
over a pizza base and add your favourite toppings or even add some mayo to cool it down a bit and have with salads.

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