Not sure if this is the exact sub for it, but this is my take on the Oporto’s chilli sauce, which I have a fondness for.
Consists of:
– 6x habenero (3 blended and 3 diced at the end)
– 6x birds chilli eye
– 1 onion
– 1 head of garlic
– 1 Tbs ginger paste, salt
– 4 ts sugar
– 2x capsicum, 1 red, 1 yellow
– 2x tomatoes
– 6x finger limes
– some red wine vinegar
– enough olive oil
Blended then cooked over a fire for 30 minutes.
In hindsight, less tomato and more citrus would be good.
by smackofham