CAUTION: Make sure your cooking area is well ventilated!
Ingredients
- 12 Hungarian Wax Peppers
- 10 Red Hot Chili Peppers
- 6 cloves garlic
- 1 small white onion
- 1 tsp salt
- 1 tbsp vegetable oil
- 0.5L water
- 0.25L white vinegar
Directions
- Cut off the tops of the peppers.
- [Optional: split the peppers and remove the seeds. We like our sauce with the seeds in]
- Slice the peppers very thinly in a diagonal pattern
- Slice the onion very thinly
- Chop the garlic very small, or mince it
- Set a pan on high heat and add the oil
- Once the oil has heated up, fry the peppers, onions, and garlic on high heat for about 5 minutes
- Add the water to the fry pan, keep on high heat until the water boils off
- The mixture at this point should be somewhat soggy. Place this in a food processor.
- Turn the food processor on high and gradually add the vinegar. If the mixture seems a bit thick you can dilute it by adding more vinegar. The vinegar acts as a natural preservative.
- [Optional: strain the mixture through a fine mesh or cheese cloth. We prefer the flavour with all the pulp]
- Transfer to a bottle and refrigerate. Should last about 6 months.