Having a killer chili sauce stashed in your fridge is like having a flavor superhero on standby. It's the secret sauce (literally!) that turns plain meals into taste explosions. So, here's to keeping that little jar of awesomeness in the fridge—your ticket to instant foodie happiness!
Ingredients
2 tablespoons of Oil
1 Red onion, finely diced
3 Garlic cloves, finely diced
200g Habanero chillies, finely diced
200g Red chillies, finely diced
400g tinned tomatoes, roughly chopped
¼ cup White sugar
¼ cup White wine vinegar
1/2 teaspoon Salt
1/4 teaspoon White pepper
Method
Heat the oil in a saucepan over medium heat, sauté the onion until it becomes soft and translucent. In the same saucepan, combine garlic, chili, tomato, sugar, and vinegar. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer, partially covering the saucepan, and let it simmer for about 7-15 minutes or until it begins to thicken. Be cautious as the aromatic chilies might pack a punch if you inhale too closely to enjoy the delightful flavors!
Remove the saucepan from heat and allow the mixture to cool. Once cooled, carefully blend the ingredients until you achieve a smooth consistency.
Alternatives to habanero peppers:
Scotch Bonnet: These peppers are quite similar to habaneros in terms of heat and flavor, making them an excellent substitute.
Serrano Peppers: Serranos are a bit milder than habaneros but still pack a good punch. Adjust the quantity to match the desired heat level.
Jalapeño Peppers: Jalapeños are more widely available and milder than habaneros. If you prefer less heat, this is a suitable alternative.
Cayenne Pepper: If you have cayenne powder or dried cayenne peppers, you can use them to add heat to your dish. Remember to start with a small amount and adjust to taste.
Red Thai Chili: These chilies are hotter than jalapeños but not as intense as habaneros. They bring a unique flavor to dishes.
Interesting Facts About Chilies
The heat level of chilies is measured on the Scoville Heat Scale, which quantifies the amount of capsaicin, the compound responsible for the heat sensation. Here's a general ranking of some chili peppers from strongest to weakest:
Carolina Reaper: Known as the world's hottest pepper, it can exceed 2.2 million Scoville Heat Units (SHU).
Trinidad Moruga Scorpion: Another extremely hot pepper, with a range of 1.2 to 2.0 million SHU.
Ghost Pepper (Bhut Jolokia): This pepper hails from India and measures around 1 million SHU.
Habanero: A popular and widely used pepper, with a range of 100,000 to 350,000 SHU.
Scotch Bonnet: Similar in heat to the habanero, often used in Caribbean cuisine, with a range of 100,000 to 350,000 SHU.
Cayenne Pepper: Commonly found in spice racks, it ranges from 30,000 to 50,000 SHU.
Jalapeño: A well-known pepper with a milder heat, typically ranging from 2,500 to 8,000 SHU.
Poblano: Often used in Mexican cuisine, it has a mild to moderate heat, ranging from 1,000 to 2,000 SHU.
Anaheim: A mild chili pepper, usually ranking between 500 to 2,500 SHU.
Bell Pepper: These are sweet peppers with little to no heat, scoring at 0 SHU.
It's important to note that individual peppers may vary in heat, and factors like growing conditions can influence their spiciness. Additionally, personal tolerance to heat varies, so what one person finds extremely hot might be manageable for another.