Honey Hot Bird Chili Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 chilli pepper (s) (habanero)
- 10 chilli pepper (s) (Bird-Eye)
- 3 tablespoon honey
- 200 g tomato paste
- 150 ml water
- 150 ml apple cider vinegar
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Bring the water, vinegar and tomato paste to a simmer in a small saucepan over medium heat. Stir in the honey. Roughly chop the chilli peppers and garlic and add to the sauce. Let everything simmer briefly and chop well with the hand blender. Bring to the boil briefly, if necessary add a little more water if the sauce seems too thick. Fill hot into sterilized bottles and let cool upside down.
- Makes a little more than two 250 ml bottles.
- Attention: Habanero and bird eye chilli should be processed with gloves, even if you wash your hands very thoroughly, accidental contact with the eyes is extremely unpleasant.
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