Makes around 1kg
450g red chilli peppers, stems removed
450g red jalapeños, stems removed
4 garlic cloves, peeled
3 tbsp brown sugar
1 tsp salt
120ml pineapple juice
- Roughly chop all of the chillies, retaining their seeds and membranes. Place in a food processor or blender with the garlic, sugar, salt and water. Blend until smooth.
- Transfer the chilli purée into a large glass bowl. Cover with cling film and place in a cool dark place for 3-4 days, stirring once a day and scraping down the sides. The mixture will begin to bubble as it ferments.
- When the mixture is bubbly, return it to the food processor or blender and add the pineapple juice. Blend until smooth.
- Strain the mixture into a saucepan through a fine sieve, using a wooden spoon to push as much of the pulp as possible through into the sauce. Discard the pulp left in the sieve.
- Place the pan on a medium-high heat and bring to a boil. Simmer for 6-10 minutes, stirring often, until reduced to your desired thickness. Use a spoon to skim any foam from the top.
- Remove the pan from the heat and allow to cool to room temperature. Use a funnel to transfer the sauce into sterilised jars or bottles and store in the fridge.
MAKE IT YOURS
Feel free to use 900g of any type of chillies you like. For a less fruity version, substitute the pineapple juice for an equal amount of distilled white vinegar.