Recipe #1

Ingredients

• A couple of dozen cayenne peppers
• 2 tbsp sea salt

Method

Wash chilis, destem and slice in half lengthwise. Place in a bowl.

Sprinkle the salt over the chilis. Crush the chilis with a potato masher.

Cover and leave overnight.

Transfer to a jar and cover with water. Store in a cupboard for 1 or 2 weeks.

The peppers will ferment. Open the jar every few days to “burp” it, releasing excess gasses, and check that it hasn’t gone mouldy (if it has, throw it away and start over).

After a week or two of fermenting, transfer to a blender. Leave the seeds behind if you are a pussy.

Blend until smooth. Bottle and leave to continue fermenting in the bottle to your liking. Don’t leave it too long as it can get quite lively.

Recipe #2

Ingredients

• Recipe #1 chili sauce
• 2 tbsp rice wine vinegar

Method

Follow method for Recipe #1, after blending, instead of bottling, pour into a pan. Add vinegar, bring to a boil and simmer until reduced by half. Bottle. Cooking will stop the fermenting, so this sauce is more stable than recipe #1.

Recipe #3

Ingredients

• Recipe #1 chili sauce
• 2 tbsp rice wine vinegar
• 1 small white onion (peeled & quartered)

Method

Follow method for Recipe #1, after blending, instead of bottling, pour into a pan. Add the vinegar & onion, bring to a boil and simmer until reduced by half. Allow to cool then blend again until smooth. Bottle.

Recipe #4

Same as recipe #3, but instead of cayenne peppers, use jwala peppers.

Recipe #5

Ingredients

• half a bottle of recipe #1
• half a bottle of recipe #2
• half a bottle of recipe #3
• half a bottle of recipe #4

Method

Combine. Smile.