Hellicious Hot Sauce

Amazing smoky flavour which will transport you to Central America. Use it straight up as a dip or on burgers, pies, stir fries or toast. It is an absolute winner of a sauce and although time consuming very easy.

Method

Score the tomatoes with a cross and place them in boiling water for about 30 seconds. I do this in batches and while I'm scoring one batch the other is cooling down ready to be quickly peeled. Peel the cooled toms just by pinching them, usually the skin will just all peel off in one go. Chuck the skin and place the toms in a really large bowl.

The bowl will just fill with all the excess water from the tomatoes, just keep draining off this water as you want a very concentrated tomato flavour and this water will just dilute the flavour.

When you have peeled all the tomatoes and drained them place them in a really large pot and simmer for a few hours with the salt.

Meanwhile soak the chilies in boiling water, I left these guys overnight. When they are done, remove the stalks and place it all water and all in a blender and create a paste.

Cook this off for a few hours and reduce until you have a nice smokey paste. Combine with the tomatoes and add the vinegar and cook for a further 30 mins on low.

Now you are ready to bottle. Boil your jars and lids to sterilise them and pour the sauce into each bottle leaving only a tiny gap at the top.

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