We had run out of bottles suitable for sauce so I had ordered a box of 12. Unlike bottles I'd used before, they came with shrink-wrap coverings for the screw top.
It turns out the 7 ripe chillis weren't enough for the full recipe, so I supplemented them with some red and yellow cayenne peppers. Here are my ingredients.
I was careful to was my hands and chopping board after chopping the chillis. Here is everything in the pan.
I cooked it a little longer thean the recipe called for, until the carrot was soft.
I also added a little more vinegar to make the sauce a bit thinner as I blended the mixture in the food processor. I ended up with anough for 3 bottles.
And now for the shrink tops. Here is Dawn putting her hair-dryer to use.
Three bottles and little left over.
Wow! It is hot! As hot a tabasco, I think.
Then today I did the labels, deciding to repurpose a name I had used before for a chilli chutney, calling it Devil's Kiss Hot Chilli Sauce.
Don't the bottles look nice?
Well that's the habaners used for now (although there are still a few yet to ripen) and we will have quite a few more cayenne chillis to come - not forgetting our beef tomatoes, many of which are still green. More work in the kitchen anon!
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