A fruity spin on hot sauce
Our feijoa are a later variety and just starting to plump up but friends have been trying to give theirs away for weeks already! If you have run out of ideas about what to do with your harvest or gifted fruit try this delicious twist to chilli sauce. When produce ripens at the same time it’s just meant to be together!
Recipe
- 8 chillies chopped with seeds (remove seeds if you don’t like the extra heat)
- 8 cloves garlic
- 1/2 cup minced onion
- 3 1/4 tsp salt
- 1 1/2 cups water
- 1/4 cup cider vinegar
- 3 tbsp sugar
- 1 cm minced ginger
- 6 peppercorns
- Juice & zest of 1 lime
- 700g feijoa pulp
How to:
- Sterilise glass sauce bottles – see below
- Fry chillies, garlic, ginger, lime zest, peppercorns, onion & salt for around 10 mins
- Add water & feijoa pulp & simmer for around 20 mins
- Cool sufficiently to be able to blend (stick or benchtop)
- Add vinegar, sugar and lime juice
- Ensure sugar has dissolved
Bottling
- Sterilise glass bottles by hot washing followed by 20 mins in a 150 deg oven
- Use warm-hot bottles for hot sauce to prevent cracking
- Leave a wee gap at the top before sealing the lid
- Keeps on the preserve shelf for at least 6 months
