Hot chilli sauce - made in the thermomix (and not)

Now if you don't have a thermomix, don't worry.  It just makes this a lot easier.  I usually take something that's easy to keep warm to Carols by Candlelight - last couple of years by demand I've taken jazzed up snags but after we watched Ree on her show make buffalo wings I thought 'bingo'!.

Only problem is the recipe called for buffalo wing sauce/hot chilli sauce.  The type she refers too is not in the supermarkets here.   So I went hunting and found this recipe (non-thermomixers can use it easily) which is very similar to one I already had and use in this recipe.

This is so easy for the thermomix, it's crazy.

Ingredients:
500ml white vinegar
12-15 chillies (the original recipe calls for cayenne, but I got a mix of those plus a few thai, I like it a bit hot ;) )
3-4 cloves garlic
2 tb tomato paste
lashings of black pepper
good pinch sea salt.

Method:
Cut the stems off your chillies, and chop them roughly.  Add those with the garlic, tomato paste, salt, pepper and 100ml of your vinegar into your thermomix.  Blitz for 1 minute, starting at speed one and gradually getting up to speed 7.

 Add the rest of the vinegar and set to 100 degrees,  8 minutes speed 4.

When it's done, strain it through a sieve - push any pulp through so you are left with mostly seeds.

Pour into sterilised jars or bottles and keep sealed for up to 2 years in a dark place or if opened to use, place in the fridge for up to 2 months.

Great gift for the chilli-lover in your life this Christmas perhaps?

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