Ingredients
Blazing Hot Chilli Sauce
- Assorted Chillis, 15 - 20
- 1 can Peaches 400 grams
- 6 cloves garlic
- 100 grams treacle
- 100 grams brown sugar
- 100 grams malt vinegar
- 100 grams balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons rock salt
- 2 tablespoons smoked paprika
- 1 tablespoon black pepper
- 1/2 tablespoon Cumin Powder
- 1/2 teaspoon coriander ground
- 1/2 teaspoon ginger ground
- 1/2 teaspoon allspice ground
- 1/2 teaspoon Mustard Ground
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Select appropriate chilli cooking music to get your passions flowing. My husband loves to listen to either the Mad Max Fury Road or Inception soundtracks.
2. If you want a truly brain numbing, lava in a bottle, hot chilli sauce, leave the seeds and pith in as the majority of the heat is in these bits.
3. Take the top off your chillies, place in TMX and 5 Seconds / Speed 10. Scrape down and repeat. Put chillies aside to be added to mixture later .
4. Put garlic cloves into the TMX, Add the peaches. Only add fruit at this stage and reserve juice for later 5 Seconds / Speed 10.
5. Add malt and balsamic vinegars. This will form the base of the sauce. To balance the sourness, add brown sugar and treacle. Add olive oil, Dijon mustard, salt and paprika. I prefer smoked paprika but use whatever kind you prefer. 5 Seconds / Speed 10.
6. Add black pepper and cumin. The cumin will form a base for all the other flavours; add more if you like but not too much or it will dominate. Add coriander, ginger, allspice and mustard powder. These are stronger flavours which bring a little snap to your sauce 5 Seconds / Speed 10.
7. Now cook for 15 Minutes / Varoma / Speed 2. If your sauce is too thin extend for another 5 minutes with MC off.
8. Finally add your blitzed Chilli to TMX and cook for further 5 Minutes / Varoma / Speed 2.
9. Allow to cool, place in sterlized glass jars. Ensure you label as "HOT CHILLI SAUCE" and refrigerate.
Blazing Hot Chilli Sauce
Tip
[[wysiwyg_imageupload:1013:]]For best results, mix the type of chillis you use to produce different flavours. We have used a combination of Birds Eye, Bishop Hats, and Carolina Reapers, which give a great level of heat and fruitiness.
[[wysiwyg_imageupload:1016:]]*When prepping your chillies DO NOT TOUCH ANYTHING except the chillies, knife and board. Whatever you touch will become a little surprise bundle of pain for later. Especially keep your hands away from your face. Wash your hands and equipment before commencing each step.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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