Santa's XXX-hot sauce recipe
Sleigh that barbecue with Santa's fiery chilli cranberry sauce, a cheeky gift for the hot one in your life. But taste your chillies first and choose ones that are only mildly hot, because the roasting, pureeing and addition of salt intensifies the fieriness: you want to set Santa's heart racing, rather than give him a heart attack. Perfect for Boxing Day barbies and zhushing-up leftovers.
Ingredients
350g red chillies
100g dried cranberries, sweetened is fine
1 tsp ground cumin
1 tsp smoked paprika
½ tsp mixed spice
1 tsp salt
100g boiling water
20g cider vinegar
(if gifting) five 100ml glass jars, lids and adhesive labels
Method
Wash the chillies, slit lengthways to release steam during cooking, then roast them on a tray in the oven at 160C for 30 minutes. Meanwhile put the cranberries, spices and salt in the bowl of a blender, pour on the boiling water and vinegar, then set aside until the chillies are soft and blackened. Remove the stalks then place the baked chillies (including skin and seeds) in the blender, and puree until very smooth.
To bottle sauce, take five clean 100ml jars with clean, tight-fitting lids: they can be recycled ones. Place the jars on a tray in a 100C oven for 15 minutes, and have the lids ready on the worktop. Pour the chilli sauce into a saucepan and heat, stirring all the time, until piping hot (over 80C on a thermometer). Remove the jars from the oven, leave to cool slightly, then spoon the hot sauce into the warm jars right to the top. Immediately screw the lids on and leave until cold. Label with your best Christmas wishes!
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