Boyler’s Hot Sauce

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Hey, I’m David or Boyler as I prefer to be called. I’m Nickki’s better or worse half depending on how you look at it. Nickki asked me if I would like to contribute to her blog with some of the recipes that I come up with while cooking for us at home. I, like Nickki am a vegetarian so you can expect all my recipes to be based around that, I am a lover of Mexican and Asian cooking and you will see that in many of the recipes I have created or adapted. First up is my own Boyler’s Hot Sauce.
 

Ingredients:
1 Onion
1 Fresh Chilli
3 Dried Chilli’s
3 Cloves of Garlic
350ml of Boiling Water
1 1/2tsp Smoked Paprika
1 1/2tsp Dried Oregano
1/2tsp of Chilli Powder (only for those who like to bring the heat))
3tbsp of Tomato Paste
Juice of 1/2 a Lime or Lemon

Method:
1) Firstly you need to get all your prep sorted. Roughly chop your onion and chillies (fresh and dried) and peel the outside layer off the garlic. That is all your prep down you can now move on to the cooking.

2) Cook the onion on a medium heat in a small amount of oil (I use sunflower oil but that is down to being a cheap skate) for about 5 mins till the onions have softened. Now add the chillies and cook for a further 3-5 mins stirring regularly and of course season with salt and pepper.

3) Add the Paprika, Oregano, Chilli Powder and Garlic (I recommend mincing your garlic to get the best results) and cook for just over 30 seconds, be careful to not burn your spices so watch the mix carefully at this stage.

4) Now add the Tomato Paste and begin to form a paste in the pot this shouldn’t take long at all no longer than a minute. You can now add the water and juice from either a lime or a lemon, bring the mix to the boil and simmer at a low to medium heat for 25mins.

5) Blend the mixture in a measuring jug or blender to avoid recreating a murder scene in your kitchen and pass the mixture through a sieve to assure the mix has a smooth consistency and no unwelcome surprises in the form of rogue chilli seeds.

 
I would describe this sauce as medium to hot but it all really depends on the quality and heat of the chillies that you use in the recipe. If you’re afraid that it might be too hot just remove a dried chilli and the chilli powder from the recipe. The sauce has many great uses it is on its own as spicy dip for nachos or in a falafel wrap and is a great base sauce for many other dishes such as a spicy pasta bake or even a quick stir fry The sauce will be good for up to two weeks if kept in the fridge. I hope you enjoy this recipe and if you have any feedback that would be great.