Sometimes we can get a little fancy here. Hell, fancy is usually fun, until you burn something. But often, as it us with life, simplicity trumps. Try this chilli recipe:
Chop up the chillis, add garlic flakes and pour in enough olive oil to cover it all. Send to fridge. Chillax. Mmmm.
Credit to Terry Faul and Erica "Thumper" Basson for reminding me of the simple things in life.
The master potjie okes at Extreme Potjie recently found a new toy... The Saucer Liquider Thingy.
So here's the deal. You put the saucer spout liquid thingy at the bottom of the potjie and the heat forces the liquid up the spout and spreads it over the top of the potjie. Theoretically, this results in super tender awesomeness.
If you want the funky green, red and white (the white is garlic) look - you'll need to use red and green chillis. To be honest, not bullshitting anyone (especially anyone who has a larney hybrid light-your-ass-on-fire chilli bush) - I got the seeds for this bush from Builders Warehouse. Word.
It's easy.
Original and Easy Chilli Sauce (Green, Red and White)
Red and Green Chillis (as many as you need)
1 Clean Jar with airtight lid
White spirit vinegar
Sugar
Garlic
Here's how it goes. Whirr it (liquidise, blend - whatever you can). Strain it (like you would tea). Spoon it into the jar and add back a bit of the "sous" that's left over from the straining process. Chilli sous mense. It's a naaier. We can like to kid you not.
Another chilli sauce (chili for the Americano's) recipe right off the bat. This one is interesting. It masquerades as a gentle arrabiatta with the after burn of a pregnant mule. Who woulda thunk it. Perhaps it was the strength of the chillis. Perhaps it was just meant to be.
The chilli bush in question has offered 5 harvests of nice, pointy green chillis. And two red chillis. Yup, the same bush. So we took a chance on the red ones. Get going - this sauce is a doozy. Goes well on boerrie rolls (hot dogs), bread, steak etc. I'm thinking you could even make a pasta out of it.
Reckless Red Chilli Sauce Recipe
2 super strong red chillis
1 onion
3/4 can chopped tomatoes
1 can / sachet tomato puree
1 teaspoon paprika
2 basil leaves
2 cloves garlic
2 tablespoons white sugar
3 tablespoons white spirit vinegar
2 tablespoons olive oil
Heat the olive oil. Use the mincer / blender on the chilli, onion, basil, garlic. Add this to the hot oil. Stir fry a bit (2 to 3 minutes). Add everthing else and bring it to the boil. Simmer for about 15 minutes until you can see the volume start to reduce. When you're happy - blend until smooth. Decant into appropriate bottle. Voila.The pasta kicker, with a kick. Goes with anything. Anytime.
So, I went scrounging around in the little vegetable garden at the bank for the latest chilli crop - in the hope of making some chilli sauce to go with the endless stream of potjies.
Now. You have to remember, this is the same chilli garden that produced such wonders as the tasteless crap of a green pepper. It seems that, as with marketing, 50% of the chillies work, I can just never tell which 50%. It seems the smaller, thinner and more violent looking, the better!
So here's your first recipe. A zesty, fresh, natural chilli sauce that takes all of 10 minutes to prepare.
Green Devil Chilli Sauce Recipe
9 green chillis
1 onion
4 fresh bay leaves
2 tablespoons of sugar
4 tablespoons of vinegar
1 baby green pepper
2 cloves of garlic
1 teaspoon paprikaThrow everything into a mincer (chopper / blender thingy). Mince until it looks a bit like pesto. Decant into an appropriate bottle (I used the Woolies Rocket and Pesto sauce one). If it looks something like the image - you're GOOD TO GO.
Taste rating - 7/10
Burn - Depends on the chillis you use. This 6/10.
Garlic Punch - Intense!
