Hot pepper sauce
Chilli, Green or Red
4 individual, Scotch bonnet chillies
Calorie controlled cooking spray
1 small, roughly chopped
3 clove(s), chopped
1 can(s), large
White Wine Vinegar
1 teaspoons, level
Vegetable stock cube(s)
- Preheat the grill and arrange the chillies on a small baking sheet and grill, turning once, until charred, 2 to 4 minutes.
- Coat a medium saucepan with calorie controlled cooking spray. Heat pan over a medium-low. Add the charred chillies, onion, garlic, and ¼ tsp salt. Cook for 10-15 minutes stirring occasionally, until the onion softens. Add 200ml water, the tinned tomatoes vinegar, 2 tsp honey and the stock cube. Simmer, stirring occasionally, until flavour's meld, about 15 minutes. Using a blender, blend until sauce is slightly chunky. Add more salt and honey to taste. Transfer sauce to jar with lid. Let cool, uncovered. Cover jar and refrigerate for up to 2 weeks.