HOT HOT HOT
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Author: Ximena del Campo Status: published Published: May 15,2008 license cc-by tags: recipe, jalapenho, hot hot hot, savoury sauce, garlic cloves, ximenatapia, ximena del campo, chillie paste, FlickrGolfClub, Simena's own, ay mamita que pica!,
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Share on TwitterIngredients
(It makes about 1/2 ltr of chillie paste–if you want less, make half of everything)
1 kilo chillies (I generally use the jalapeno type - hot hot hot little ones that sting like hell, but any chilli would do depending on how mild/hot you want the sauce to be)
300 gms of peeled garlic cloves
1 cup olive oil
2 tablespoons vinegar
2 tablespoons cumin
10 bay leaves
salt, pepper, coriander seeds, rosemary, oregano, and/or any other dry herbs you like
1.Wash the chillies and cut the green end, leaving the peeps in.
2.Put chillies, garlic cloves, herbs and vinegar in a blender and process with some of the oil to help it move as it becomes very thick– do not use water or any fresh herbs as it ferments. Repeat until you finished with the lot.
3.Place the paste in jars or small containers (well-washed and dried), put one bay leaf on each jar and top it up with some olive oil to seal it.
4. Place lid on each one and keep them in the fridge. It lasts in excess of 4 months, but I doubt it that will last that long without eating it.
This sauce can be used on fish, lamb, meat, stews, grains, barbecues, on bread, as condiment for soups, just about on anything. Excellent for people with the flu as it breaks a sweat quickly.
Enjoy!!
