Dragons Fire Sauce

Warning: This Sauce is Really Hot Have Only if you like Hot Chilli.

Great for my chili wings! You can use this in any dish or even as a spread on a sandwich, or anything you want really hot. Part of my Saucy Sauces Range.

Sets your mouth on fire! Thankfully, it’s also super mouth-watering!.

I first came by this recipe working in a wing restaurant. I've tweaked it over the years, utilising sugar to balance the flavour and some vinegar to tone the heat down. Slightly. It is still really hot, so please be careful. You can use whatever chillies you like with this recipe.

Recipe

Makes 3 Serves

Ingredients

100 Grams Birds Eye Chilli

150 Grams Habanero Chilli

10 Grams Ghost Chilli or Carolina Reaper (finally chopped or minced)

1/2 Cup Oil

1 Cup Water

1/2 Cup Sugar

3 1/2 Teaspoons Rice Wine Vinegar

Directions

Take the stems off your chillies and mince or chop your ghost chillies or Carolina reapers.

Place your chillies in a bowl and set aside.

Heat up some oil in a pot.

Add your bird’s eyes and habaneros.

Add the sugar and cook for about 2 minutes. Then, add your remaining chilies.

Stir over 30 seconds.

Keep cooking and stirring until the chilies start to brown up and soften.

Drain your oil from the chillies.

Set the oil aside.

Place the chillies in a container so it's easy to blend with a stick blender or you can use a food processor.

Blend it to a chunky paste, you don't want it smooth. Chunky is good.

Incorporate the drained oil into the mixture. Blend it slightly so it mixes but still remains chunky.

Add water and stir it to combine.

Add your vinegar and sugar and stir until combined.

Cook the sauce on medium heat.

Stir frequently so that the bottom doesn’t burn.

Once it's thick and sticky and the liquid cooked down a bit, it's ready to use hot or place it in jars or containers once it's Cooled. It can also be stored frozen. Enjoy!