MAKE YOUR OWN CHILLI SAUCE IN THREE STEPS
Got chillies? Do-it-your-damn-self, via The Chile Pepper Bible by Judith Finlayson.
WHAT YOU’LL NEED 15 DRIEDCHILLIES; TRY JALAPEÑOSOR RED CAYENNE PEPPERS ¼CUPWHITE VINEGAR ½TSPF I NE SEA SALT 125 MLJAR WITH LID
1/ STERILISE THE JAR
In a large pot of boiling water, submerge the canning jar and the lid. Boil for 15 minutes to sterilise. Carefully remove with tongs. (Or run it through your dishwasher’s sterilise setting, if it has one.)
2/ REHYDRATE THE CHILLIES
To a medium heatproof bowl, add the dried chillies. Cover generously with boiling water, and then weigh them down with a heavy cup or bowl to keep them well submerged. Allow the chillies to soak until they are softened and pliable, about 30 minutes.
3/ GET SAUCY
Drain the chillies and transfer to a blender. Add vinegar and salt; puree. Strain through a fine-mesh sieve into the jar, pressing the solids with the back of a spoon to extract more liquid. Junk the solids. Screw on the lid. Store in the fridge for up to a month.