THERE ARE SO MANY DIFFERENT RECIPES THAT YOU CAN USE FOR MAKING CHILLI SAUCES THAT I FEEL EVERYONE SHOULD EXPERIMENT AND COME UP WITH THEIR OWN FAVOURITES. BUT A FEW HINTS FOR MAKING SAUCES FOR A TRADITIONAL HOT SAUCE.SOMETIMES THESE HOT SAUCES CONTAIN VEGETABLE BASES, OTHER TIMES ALL CHILLIES. FOR A VEGETABLE BASE FIRSTLY FRY OFF EQUAL AMOUNTS OF ONION AND CARROTS WITH 1-2 CLOVES OF GARLIC PER ONION. WHEN THE VEGETABLES ARE COOKED PUREE IN A BLENDER WITH 10 CHILLIES PER ONION. PLACE THIS PUREE INTO A SAUCEPAN, COVER WITH VINEGAR AND JUICE OF 2 FRESH LIMES, SIMMER FOR 20 MINUTES. THEN POUR THE MIXTURE INTO STERILISED JARS. FOR A LOUISIANA STYLE HOT SAUCE, TAKE 1 POUND OF RED CHILLIES SUCH AS TABASCOS OR SERRANOS AND CHOP THEM COARSLEY. PLACE INTO SAUCEPAN, COVER WITH VINEGAR, AND SIMMER FOR 10 MINUTES. REMOVE FROM HEAT AND PUREE. THEN POUR INTO STERILISED JARS. FOR A CARIBBEAN STYLE HOT SAUCE TAKE 1 POUND OF HABANERO PEPPERS ROUGHLY CHOPPED, ADD HALF ONION AND COMBINE WITH FRUIT SUCH AS PAPAYA, GUAVA, KIWI, PINEAPPLE OR MANGO, USING ANY ONE OF THESE OR ANY COMBINATION. COVER WITH VINEGAR AND, SIMMER FOR 20 MINUTES AND THEN PUREE AND BOTTLE IN STERILISED JARS. TAMARINDS ARE ALSO GENERALLY ADDED IN THE ISLANDS.

REMEMBER QUANTITES TO SUIT YOUR TASTES DO NOT BE AFRAID TO EXPERIMENT INGREDIENTS IN ORDER GREATER FIRST CHILLIES, ONIONS, PEPPERS, BEEF TOMATOES, GUAVA, PASSION FRUIT, TIN CHOPPED TOMATOES OR CARTON OF PASSATA, GARLIC, HERBS, SPICES, SALT AND PEPPER ROUGHLY CHOP ALL THE INGREDIENTS, ADD TO SAUCEPAN AND COVER WITH VINEGAR AND SIMMER FOR UPTO ONE HOUR TILL ALL INGREDIENTS ARE COOKED. PUREE AND BOTTLE IN STERILISED BOTTLES

SAUCE RECIPES

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