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Thomasina Miers' Everyday hot sauce
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Makes: 1 large bottle (approx 500ml)
60g chiles de årbol, or 1-2 tbsp dried chilli flakes, depending on how hot you like it
60ml vegetable oil
20g sesame seeds
3 garlic cloves, peeled
¼ tsp cumin seeds
1tsp dried Bart Oregano
1-2tsp salt, to taste
1 tsp caster sugar
½ onion, peeled and coarsely chopped
150ml good-quality white wine vinegar
1 Stem the chillies and shake out the seeds. Heat a frying pan over a medium heat and add the oil. When it is hot, add the chillies (or the chilli flakes if using) and toast gently for 1-2 minutes until they darken and smell nutty. If the oil is too hot they will burn and taste bitter.
2 Remove them with a slotted spoon and fry the sesame seeds in the same oil until they turn a light caramel colour and start to pop. Repeat with garlic.
3 Transfer all 3 ingredients to an upright food blender with the cumin, oregano, salt and sugar and grind to a paste.
4 Finally add the rest of the ingredients to the blender and whizz for 3-4 minutes, or until you have a smooth sauce. Add 50ml water, whizz again and taste for seasoning. You may need 50ml more water to balance out the taste, and more salt or sugar. Store in clean, sterilised bottles.
Recipe taken from Chilli Notes by Thomasina Miers, Hodder & Stoughton, £25.
Click here to see Thomasina Miers' Virgin Mary recipe
This recipe was first published in July 2014.