Fire Roasted Chilli Sauce

This is an amazing recipe for a chilli sauce that can be used as a dip or a marinade.  I travel to New Zealand every year and found a fabulous place that sells all sorts of different chilli sauces and marinades - I would always come back to the UK with a case full of their sauces.  However, the place has now closed and I wanted to try to re-create the flavour of their fire roasted chilli sauce - after much trial and error (the error being using scotch bonnet chillis - far too hot!) I think I have the perfect recipe.


Take 1kg of mild red chillies, four red bell peppers with stalks and seeds removed (from the peppers, not the chillies) put in a roasting tray and into the oven at full heat (or on bbq with lid closed) and cook until the chillies and the peppers have softened and the skin nearly black - a little oil may help to stop them sticking.  Blend the whole lot - skins on, with 100ml of white malt vinegar, 8 cloves of raw garlic, 1 tbls of sugar.  Put into sterilised jars and you're good to go!