Downright fruity. That’s what my chilli plants are. It seems that every few days I have another big clump all red and ripe and delectable. I use a lot in day to day cooking but I reached a point of excess today so I decided to make a chilli sauce.
Because I totally live on the wild side, I left the seeds in. Which has the advantage of less chilli handling and consequently less danger of accidentally burning your eyes out with an inadvertent swipe of a contaminated finger. On the flip side, it does increase the risk of permanent damage to the oral cavity, not to mention risk of a painful episode in the smallest room the following morning. The choice is yours.
makes about 2 cups
40g trimmed chillis
1 onion, peeled and quartered
1 apple, cored and quartered
1 cup white vinegar
1 cup moscovado
1 teaspoon salt
2 tablespoons mustard powder
1 tablespoon cumin
Chop finely in food processor or thermomix (10 seconds on speed 8).
Scrape down sides
Either simmer in saucepan on stove top for 20 minutes or cook in thermomix for 25 minutes at 100 degrees on seed 2.
Pour into sterilised jars and seal.