The life and photography of Mr Bunny Chow

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This Chilli Sauce is loosely based on several from t’internet but mostly from my own head, feel free to adapt to your own tastes.

Ingredients:

A bunch of fresh chillis, mine were mostly homegrown Apache a small medium-hot pepper and a few homegrown jalapenos which are generally pretty mild. I didn’t count or weigh them but you know your own tastes, add as few or as many as you like, deseed them if you must, this sauce is going for flavour, not all out heat, although mine is verging on a 7/10 this sauce would be just as delicious using completely deseeded jalapenos and a 3/10 or all habaneros/ghost chilis to hit a 10/10.

Two thumb size pieces of ginger. Not essential but adds a roundness to the flavour profile.

Two heaped teaspoons of chopped garlic.

The juice of half a lime. I happened to have half a lime left over from last night G&T it comes through in the final flavour though.

A small/medium onion.

A good glug of good olive oil. (2-3 Tablespoons would be my guess)

A good glug of balsamic vinegar, apple cider is also a good option and not as sweet but I had balsamic in the cupboard. (see above for definition of good glug) you can add more vinegar if you like Louisiana (Tabasco) style hot sauces use treble the amount of a malt or white vinegar here instead.

A tin of chopped tomatoes. I also chucked in some cherry tomatoes that were nearing the end of their life, waste not, want not.

a pinch of dried mixed herbs, optional but again adds a roundness.

Salt and a bunch of good black peppercorns (I chucked a good teaspoon of Telicherry in the blender whole but use what you have).

Method:

Process the chilis removing all the green stalks and add to a blender along with the onion, garlic, ginger, lime juice, seasoning and olive oil, blitz to a rough paste and fry on a low heat for 10 to 15 minutes, add the chopped tomatoes and balsamic and simmer for a further 15-20 minutes, allow to cool.

Return to the blender (make sure it’s cold if your blender isn’t vented or you’ll be in a world of hurt) and blitz until as smooth or rough as you like it, you can even pass it through a sieve if you want it super silky.

Add to sterilised bottles and it will last up to a year in the fridge, please use your common sense here, if it looks mouldy, it is, but as long as it is left alone you should be good. Once open consume within a few weeks.

Please feel free to share this recipe with friends and family and let me know how you get on if you try it for yourselves.

TTFN

Rob AKA Mr Bunny Chow