After some success growing hot chillies this year “These three Kings” are making their way into a red hot chilli sauce.
Following a dedicated recipe for hot sauce, I collected:
One can of peaches, four cloves of fresh garlic, grated horseradish “my own”, half a cup of treacle, quarter cup of brown sugar, half a cup of white vinegar, half a cup of balsamic vinegar, two tablespoons of Dijon mustard, two tablespoons of olive oil, two tablespoons of salt, two tablespoons of paprika, one tablespoon of black pepper, half a tablespoon of cumin, half a tablespoon of ground ginger, half a tablespoon of all spice, half tablespoon of mustard powder.
Picture of a saucepan of hot chilli sauce
Picture of three bottles of hot chilli sauce
Placing all the ingredients, except the chillies into a blender, I then blitzed for one minute.
I thought I may have a little taste before I add any chillies and keep testing as I added. Wow! even before I put in any chilli’s, the sauce had quite a kick from my horseradish.
I added one Carolina Reaper and blitzed for thirty seconds, had a quick taste and already this was at maximum of any hot sauce that I had ever had, and my mouth was on fire.
I then added all the Ghost chillies, Scorpion Butch T’s and all the Carolina Reapers that can be seen in the illustration, oh, and six Cayenne chillies for good measure. Blitzed this for around one minute.
I carefully poured this mixture into a pan and heated through until simmering. I did this for two reasons; one to be able to bottle it hot as this provides a better seal and would make the sauce last longer, and two, I wanted to thicken the sauce.
Before I poured the completed sauce into the sterilized and hot bottles waiting, I had the slightest taste just to see how hot it was. Blimey! I thought, it is approaching Guy Fawkes night and this certainly does go off like fireworks, so I shall name this sauce “Guido”.