Ingredients
250g of Fresh Organic Hot Red Chilies
3 Cloves of Organic Ginger
1 & 1/2 cups of Organic Rice Vinegar
1 cup of Raw Light Honey
Method
Wash the chilies and slice them lengthwise removing most of
the seeds (the seeds are very hot).
Then place the chilies in your food processor and process
them with about 1/2 a cup of vinegar until they are finely chopped. Place a
metal spoon in your freezer for about 30 minutes. Simmer the mixture in a heavy
bottomed sauce pan with the honey and remaining vinegar for about 30 minutes or
until the sauce is reduced. Taste test the sauce and adjust seasoning if needed
and place a little of the hot sauce in the frozen spoon, this will show you how
it will be when cooled. When happy with the consistency place the sauce in a
sterile, airtight, foodsafe container (s) and refrigerate it for up to 2 months
or it can be cultured with 2 tbsp of mesophilic culture.
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