Sweet Pepper Hot Sauce
Matt Lambert
Makes
1½ litresIngredients
| 4 cloves garlic | |
| 4 large white onions, sliced | |
| 4 teaspoons kosher salt (fine, uniodised sea salt) | |
| 500g jalapeños, sliced | |
| 400g roasted sweet peppers | |
| 10 dried chillies | |
| 3 tablespoons Aleppo chilli flakes | |
| 1 tablespoon cayenne | |
| 10 bird’s eye chillies | |
| 4 tablespoons smoked paprika | |
| 4 cups white vinegar | |
| 1 cup sherry vinegar | |
| 1 cup cabernet sauvignon vinegar | |
| 2 tablespoons fish sauce | |
| 2 tablespoons chilli flakes | |
| 3 roasted pears or apples |
This recipe makes more than you need but it is an excellent condiment to have around and it’s a great way to preserve summer peppers and chillies. It keeps for ages in the fridge.
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Instructions
| 1. | Sweat the garlic, onions, salt, jalapeños and roasted peppers in a little oil. |
| 2. | Grind all the chillies and dried powders, then add to the onion mix. |
| 3. | Add the remaining ingredients except the pears. |
| 4. | Bring to the boil for 2 minutes, then stir, and purée until perfectly smooth. |
| 5. | Add the pears and blend again until completely smooth, then strain. |
Recipes & food styling Matt Lambert / Photography Josh Griggs
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