I know, I’m here telling you about this sauce that rocks my world, and at the same time I’m asking, telling ‘Don’t judge me’. Don’t judge me by the chilies I eat, or the spices I like, don’t judge me. Don’t judge me, don’t judge my food, don’t judge my heritage. We like what we like, we’re who we are for the simple reason that we. Are. Who. We. Are. Fin
For too long, spices levels have been causalities of cancel culture by an ‘elite’ – elites who rather than understand a cuisine, malign its character.
I’m an equal opportunity food lover, always open to giving its culture its due – with understanding, in context. All I ask is for the same fairness to be extended to my culture and I. And without further ado, I present to you a sweet and hot chilli sauce made from the finest yellow peppers.
- 1/2 a medium onion – white/ red, roughly chopped
- 3 – 4 yellow chili peppers, whole, stalk removed
- 3 small, sweet yellow peppers – cut & seeds discarded
- Light soy sauce
- 3 – 4 drops angostura bitters
- 1/4 cup vegetable oil
- Salt, to taste
In a blender, process the onion, both peppers, light soy and angostura with 1/4 cup water till smooth
Put a pot or pan on low to medium heat, add the oil and follow with the onion blend – you don’t have to wait for it to heat up – I promise, it’ll be fine.
Once it gets hot and begins to bubble, turn it down to low and season with salt. Stir, taste and adjust and continue to cook for 10 – 15 minutes, till the sauce is ‘cooked’ or ‘fried’.
Let cool and refrigerate.
Use as you will!