Evil Hot Sauce Ingredients: 500g chilis (I used a mix of red and green birds eye chilis) 1 tablespoo

Evil Hot Sauce Ingredients: 500g chilis (I used a mix of red and green birds eye chilis) 1 tablespoon sugar 1 teaspoon salt 3 cloves wet garlic a pinch of dark cocoa powder ¼ cup distilled white vinegar Method: Remove the green stalks from the chilis and wash (don’t chop, just pull - the bit under the stalk is where a lot of the heat lives). Peel the garlic. Put the chilis, garlic, salt and sugar into a food processor and blend until finely chopped (scrape down the sides occasionally to make sure all of it is nicely pureed). Decant into a jar and cover with cheesecloth. Leave in a cool, dry area. After 3 days, you should notice small bubbles forming, this means the mix is starting to ferment. Stir daily for 2/3 days. After 2/3 days of fermenting, add the vinegar & cocoa powder and stir. Leave for a another day. Sieve the mixture into a pan, making sure to press down on the chilli mix to squeeze all the juice from the chilis. Simmer the mix until reduced and thick. This sauce should come out around 20-70,000 on the scoville scale, so be careful with it. You can also use habanero, jalapeños, scotch bonnet or bhut jolokia (or a mix of any to alter the heat and flavour). You should also use gloves, eye and breathing protection when handing the chilis and during the preparation, as the fumes can be quite overpowering, especially when simmering. The sauce will last for around 6 months if stored in an airtight container in the fridge. -- source link

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