This is an update on what I did with all those chillis! The comments on the previous post regarding chillis, gave me lots of inspiration and I went surfing for recipes. Now it just so happened that Karina the Gluten-Free Godess, posted a chilli sauce recipe on her blog…
On Sunday evening in the midst of a proper autumn thunder storm I picked the ripe chillis and set to work on Karina’s chilli sauce. I had to make some modifications…
I did not have New Mexico Green Chillis. Mine were 2/3 Summer Heat variety from the plant, I bought at the Totally Tomato Show and 1/3 Mystery Chillis - so named because my mum planted seeds from a job-lot of chillis she bought at a market and we have no idea what variety they are. If you recognise them, please tell me what they are!
The Summer Heat chillis were bright red (see top pic) and sweet! Not blow-your-head-off hot but really tasty. The Mystery chillis were green and pretty hot. I managed to de-seed the lot and not rub my eyes at any point during the proceedings! The aroma that filled the kitchen whilst I roasted them was absolutely delicious! Whilst the sauce was cooking, I kept tasting it, half tempted to try it as a soup!
Finally, 45 minutes later, it was ready. The sauce is fairly sweet, it reminded me a little of Chinese Sweet chilli sauce, but with so much more depth of flavour. It had a lovely mellow warmth to it, not a kick to the back of the throat. An entirely delicious sauce and very healthy.
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