aka Suicide Stew
I make this chili pepper sauce with Thai, serrano and habenero chili peppers. I use carrots as the base and add onions, garlic and citrus too. It is intended to be a *pouring* sauce—like a spicy catsup. However, be advised, it can come out exceedingly spicy.
- Wash the chili peppers and take the stems off
- I use a couple serrano chili peppers, several Thai chili peppers and three habanero chili peppers
- You will need to chop 2–4 *large* carrots per habanero chili pepper (leave the carrots in relatively large pieces: see minute 0:30)
- Prepare a large, chopped onion
- Peel a bulb of garlic, give it a brief chop (use as much as you like)
- Add a table spoon of salt
- Place all of this into a large pot and bring to the boil while stirring
- Turn the heat down so that everything is simmering
- Put the lid on and leave for 45 minutes
Then test the carrots with a fork (see minute 1:36). The carrots should not be mushy, but tender and offer a little resistance.
Then take off the heat and allow to cool for at least 45 minutes.
I use an immersion blender next, but you can also put everything into a table-top blender or food processor.
- Blend until smooth
- Add grated lime rind and the juice of that lime (adding the juice and rind of an orange works really well too)
- Stir, pour into jars, and allow to cool (several hours)
- Place in the refrigerator overnight
The longer you leave it the better it will taste. I made this batch over Christmas and have been sampling it since. The day after making it, I burnt my tongue—it was insanely hot. But it mellows over time and soon the onion, garlic and citrus flavours start to come through.