This is for those who find Tabasco and it's cronies bland/flavourless.
100g dried chillies (anything from Jalapenos to Habaneros, your choice, if you're not sure, start with Jalapenos. Mix varieties as needed/available).
Quarter bulb of fresh garlic, peeled.
1/8 to 1/4 whole lemon (fresh, make sure skin not treated with preservative)
red wine vinegar, min 5% acetic acid (amount varies, probably about 50ml)
15ml olive oil
2 rounded teaspoons salt (to taste).
Put dried chillies into a jam jar and cover in vinegar.
Soak until soft (24h or more).
Add remaining ingredients and make sure salt dissolves.
Puree with a stick blender until smooth. Add extra vinegar if needed.
Can be used immediately, but flavour develops over the next week or two. Great on most things, but especially cheese sandwiches, stews. or marinate chicken pieces in it for 24hrs before grilling.
Keep in fridge and use quickly (should last at least a month).
100g dried chillies (anything from Jalapenos to Habaneros, your choice, if you're not sure, start with Jalapenos. Mix varieties as needed/available).
Quarter bulb of fresh garlic, peeled.
1/8 to 1/4 whole lemon (fresh, make sure skin not treated with preservative)
red wine vinegar, min 5% acetic acid (amount varies, probably about 50ml)
15ml olive oil
2 rounded teaspoons salt (to taste).
Put dried chillies into a jam jar and cover in vinegar.
Soak until soft (24h or more).
Add remaining ingredients and make sure salt dissolves.
Puree with a stick blender until smooth. Add extra vinegar if needed.
Can be used immediately, but flavour develops over the next week or two. Great on most things, but especially cheese sandwiches, stews. or marinate chicken pieces in it for 24hrs before grilling.
Keep in fridge and use quickly (should last at least a month).