Conversation Killing Chili Sauce

This stuff is good - really good - but it is certainly not for the faint of heart or tastebuds. This recipe makes a chili sauce that is sweet and tangy up front, but then kicks your ass with the heat on the back end. This is a general recipe for the small batch that I made last week, you would need to at least double to get a whole small jar.

Stuff You Need

o  Large mortar and pestle

o  25 dried chili peppers (I used new mex twilight, machu piccu and thai chilis)

o  4-6 garlic cloves, peeled and diced

o  salt

o  sugar

o  1 tsp Ethiopian curry

o  1/2 tsp powdered ginger

o  3/4 tsp mustard seed

o  1/2-1 cup rice vinegar

o  1/4 tsp orange zest

Putting it Together

Grind the chili peppers with the mortar and pestle until they  take on a uniform texture and there are no large flakes or chunky bits. Add the garlic and grind until thoroughly blended into a paste. Add in the ginger, mustard, curry, a small pinch of salt and 1/2 tsp of sugar to start. Grind well. 

Add a few tablespoons of rice vinegar at a time, mixing and grinding well before adding more. The desired texture is thick and wet (see below pic). Once you've got the texture right, taste a tiny bit and see if you need to add more salt (maybe) or sugar (probably). Add orange zest and grind.

Add sauce to a skillet and simmer over medium high heat until any excess liquid has cooked off, being careful not to let anything burn. 

Remove from heat, let cool, and pour into a sterile jar. Wash your hands thoroughly with soap and water. 

Enjoy responsibly!