Step 1- Prep & Roast
Hot peppers are… hot! We’ve included a pair of gloves to use. Be mindful and don’t rub your eyes or face while handling the chillis.
We’ve included a mix of chillis that will produce a medium-hot sauce. If you prefer a milder sauce, you can exclude the Habanero chilli.
1. Remove the stem from each chilli by pinching it off or cutting and discarding it.
2. The chillis can remain whole and don’t need to be cut or diced. It is also fine to leave the seeds inside the chillis – you will be straining the sauce in a later step.
3. Place a medium saucepan on low heat and
add all of the de-stemmed chillis to the dry pan (no oil needed).
4. Dry-roast the chillis by stirring them frequently over low heat for 1-2 minutes. They will
begin to produce a strong aroma – this is perfect! Be careful not to overcook (blacken) them or they will become bitter.
5. Remove from heat when the chillis become pliable, but before they start to brown. Chillis
can go from perfect to burnt very quickly, so stay vigilant.
Step 2- Season & Cook
Next, we will bring all the ingredients together and hydrate the chillis.
1. Add 560 ml (2 ¼ cups) of water, 190 ml (¾ cup) of white, malt, or apple cider vinegar, and the entire pouch of Secret Spice Master Mix to the saucepan over medium heat.
2. Bring the uncovered mixture slowly to a boil, stirring occasionally. Remove from the heat once it starts to bubble.
3. Cover with a lid, and let cool completely to allow the peppers to absorb the liquid and soften.
Step 3- Blend
Hot liquid in a blender can be dangerous, so make sure the sauce has had time to completely cool before you blend!
1. Transfer the mixture to a blender with a lid and process at high speed until it is smooth, approx 2-5 minutes - depending on your blender. Blend until you have a medium consistency that flows well. Adjust by adding a small amount of water if needed.
2. Some seeds will remain unblended. This is OK, as you will strain the sauce next.
Pass the mixture through the strainer into a clean bowl (you can use a larger strainer if you have one to speed things up). Use a spoon to stir and press the liquid through the mesh. Add a splash of water to the bottom of the blender to make sure to get all the sauce out.
Step 4- Strain
1. Pass the mixture through the strainer into a clean bowl (you can use a larger strainer if you have one to speed things up). Use a spoon to stir and press the liquid through the mesh. Add a splash of water to the bottom of the blender to make sure to get all the sauce out.
2. If you prefer a more rustic style, you can return a small amount of the strained solids back into the sauce. The solids can also be used as a chilli paste that works great as a marinade or spice rub for your next BBQ. Keep them in a small jar with 2 tablespoons of olive oil mixed in and save for later.
Step 5- Bottle
You now have enough sauce to fill 4 bottles! Give it a taste to make sure it's how you like it. You can adjust the acidity by adding a splash more vinegar or lemon/lime juice. You may also want to add additional salt, or a bit of honey or sugar to sweeten it to your liking.
1. Using the funnel provided, pour the sauce into each bottle and secure the cap.
2. Name your sauce! Labels are included; use an indelible marker for best results.
3. Your sauce is ready to eat now. The flavours will enhance and come together over a couple of days.
4. Store in the refrigerator for up to 6 months.
