🌶️ Homemade “hot” sauce 🌶️
Due to digestive issues I can’t really tolerate much spice, however I do like to add a bit of heat to dishes and as much flavour as I can manage.
This “hot” sauce can be made as hot, or not, as you like. I’ve kept it very mild and gone for a variation on a Piri-piri style.
Method
Once the spices are warmed, add in the blended mixture and bring everything to a simmer.
Cook for approximately 10 minutes to reduce the grassy flavours, you will need to ensure your kitchen is well ventilated during this stage!
Alterations
This recipe was made with low FODMAP in mind, if you are able to digest food without an issue or you can’t but feel like rolling the dice then here are some changes you can make:
Swap out garlic oil for 2-3 cloves of garlic and the same amount of olive oil.
Swap out spring onions for half of an onion.
For a taste closer to Piri-piri then double the vinegar.
Some recipes also call for the addition of 1 tablespoon of sugar, I felt this was unnecessary but you might prefer a slightly sweeter sauce.
Uses
You can use this anywhere you would usually have a chilli sauce, I like to add it to stir fry sauces and to marinade meat and veg that is going on to the BBQ or under the grill.
It is good for brightening up an otherwise boring dish, adding a little heat and plenty of flavour to your meal.