Hottest Chilli Sauce Recipe

Nov. 24, 2010 - PRLog -- Hottest chilli sauce recipe

Warning! Whilst I make this sauce for my family and friends who are fellow chilli sauce lovers, extreme care needs to be taken when both preparing and using this chilli sauce. If you are seriously ready to make one of the Worlds hottest homemade chilli sauces then let me begin as follows.

To make this chilli sauce you will need: -
Eye Protection Goggles
Latex Rubber Gloves
Large stainless steel pan with lid.
6 habanero (scotch bonnet) chillies (either home grown or sourced on the internet)
8 Naga jolokia chillies (either home grown or sourced on the internet)
1 Large Ripe Mango – Peeled, pitted, and mashed

250ml Yellow English Mustard

6 Large Shallots – Peeled and Sliced (As they are preferable to Onions for a stronger flavour)
50g Brown Sugar

75ml White Wine Vinegar

1 Large Tablespoon of Curry Powder

1 Large Tablespoon of Cumin
Powder
1 Tablespoon of Chilli Powder

1 Tablespoon of Mustard Seeds
1 Teaspoon of Rock Sea Salt
1 Tablespoon of Tabasco Sauce (To cool down the above ingredients)
2 Tablespoons of Olive Oil

This sauce will be seriously hot and you are welcome to replace any of the above with “Cooler” ingredients as you see fit.

Caution: When preparing this sauce please wear Goggles and Latex gloves at all times. Under no circumstances take them off until the sauce has been bottled. Also avoid rubbing near your eyes or nose – this sauce is extremely hot.

To prepare the sauce: -
Peel and pit the Mango, then dice it and finally lightly mash it into a paste.
Peel and slice the Shallots

Slice the both types of chillies up wearing the gloves and goggles at all times.
Use a blender to blend the chillies, shallots and mango together, adding in the Tabasco sauce and then gradually and in half the white wine vinegar and sugar to the blender. Once blended leave to settle.

Gently heat the Olive Oil in a large saucepan adding in the mustard seeds, chilli powder, cumin and rock salt along with the rest of the brown sugar and white wine vinegar. Remove from the heat as soon as the mustard seeds begin to pop and the sugar has melted.
Pour the contents of the sauce pan into the blender with all the rest of the ingredients and then finally add the English Mustard. Blend until smooth.

The hot sauce is now ready to store in jars or be used straight away.
Wash the gloves in warm soapy water prior to taking them off, then remove the gloves, and only then remove the goggles. If in any doubt when cleaning up your kitchen / equipment then put on a clean pair of latex gloves prior to washing all equipment that has come into contact with the chilli sauce.
Find out more at http://www.gyoveg.com/chilies.html