Spicy chili pepper sauce
A genuine hot spicy sauce for the fearless. For those after an extraordinary and intense experience.
- Time: 1h
Ingredients for 4 people:
4 fresh spicy red peppers, 8 fresh medium-sized ripe tomatoes, 4 tablespoons of extra virgin olive oil, 1½ l dry white wine, 2 cloves of garlic, 1 teaspoon of sugar, salt, 2 sprigs of rosemary
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Heat the extra virgin olive oil in a saucepan with two sprigs of rosemary, crush the garlic cloves; fry them until they brown and then remove them from the heat. Add the finely chopped peppers and the chopped tomatoes. Cook at a low heat until the tomatoes fall apart and the sauce has reduced. Gradually add the wine and increase the heat so the alcohol evaporates immediately. Add a pinch of sugar to balance the acidity of the tomatoes if necessary. Cook until the desired taste is reached. Let the sauce cool and then sieve it to achieve a smooth thick sauce. Add a drop of uncooked extra virgin olive oil and serve.
This sauce can be given a twist by using a habanero chili pepper instead of red chili peppers. If using a habanero, it is extremely important to use only ¼ of the amount of chili as compared to when using red chilies. Habanero peppers have an intense flavour and are also one of the spiciest chili peppers used in food preparation. Whatever type of pepper is being used, use latex gloves when washing and cutting the peppers to protect your hands, and avoid touching your eyes or other delicate areas. If skin does come into contact with the peppers, calm the burning sensation by rubbing yoghurt or whole milk onto the affected area like a cream. Serve the sauce chilled in a small dish. Scoop small quantities of the sauce onto your snacks and test it out for spiciness. We suggest enjoying this spicy chili pepper sauce with our Patasticks – tasty sticks that can be dipped into the sauce bit by bit until you figure out just how much sauce you can take! Or try the sauce with our Croc Canyon bites, delicious corn snacks inspired by traditional rural lowlands cooking
Alcoholic drinks: so as not to intensify the spiciness, we suggest a chilled wheat beer with a low alcohol content served in a low and wide glass – all the better for taking large sips…refreshing.
Non-alcoholic drinks: we suggest cold green tea served with a few mint leaves to help the palate recover its balance if the spicy sauce should prove too much.