Chilli kiwi hot sauce

This sauce is spicy, sweet, and tastes divine with meat, hard-boiled eggs, added to salsa or vegetable dip, in potato salad, and as a base sauce for pizza.

You can use gold kiwifruit, but as they’re a bit sweeter, you might need to reduce the sugar. For the chillies, habanero and Kashmiri are my favourites.

I make this recipe on the stove, but you can also use a slow cooker or the oven. Follow Steps 1 and 2, then:

Slow cooker: simmer for 1-2 hours until the sauce is thick.

Oven: bake at a simmer (around 100°C, but it will depend on your oven) in a lidded casserole dish for 2-3 hours, until thick and slightly caramelised.

INGREDIENTS

2kg green kiwifruit 2 chopped onions

1½ cups white wine vinegar 1½ cups brown sugar

1 tbsp salt zest of 1 lime juice of 4 limes

3 fresh red chillies

3 dried smoked chillies 1 heaped tbsp mustard powder 1 tsp allspice

1 tbsp celery seeds

1 tbsp crushed garlic

METHOD

1

Peel and chop the kiwifruit into cubes.

2

Place all ingredients into a heavy-bottomed pot and bring to the boil, stirring to stop the sugar burning on the bottom.

3

Turn down to a simmer and cook until the sauce is thick (about an hour).

4

Whiz with a stick mixer or in a food processor, then carefully pour into sterilised glass bottles.