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Honey Hot Bird Chili Sauce

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Ingredients for 1 servings:

  • 5 chili peppers (Habanero pepper)
  • 10 chili peppers (bird-eye)
  • 3 tbsp honey
  • 200 g tomato paste
  • 150 ml water
  • 150 ml apple cider vinegar
  • 1 garlic clove(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chili sauce made from Bird Eye and Habanero chilies with honey and tomato paste

Bring the water, vinegar, and tomato paste to a simmer in a small saucepan over medium heat. Stir in the honey. Roughly chop the chilies and garlic and add to the sauce. Simmer briefly, then puree thoroughly with a hand blender. Bring to a boil, adding a little more water if the sauce seems too thick. Pour hot into sterilized bottles and turn out to cool. Makes just over two 250ml bottles. Caution: Wear gloves when handling habanero and bird’s eye chilies; even with very thorough hand washing, accidental contact with the eyes is extremely unpleasant.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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