This is a great chilli sauce to have prepared a day or 2 before you host a BBQ. You can make it as hot as you like. It’s great smeared on meat and acts as a brilliant mopping up sauce/dip for pretty much anything you cook.
- 6 or 7 red bell-peppers
- 3 or 4 red chilies – even more if you want hotter
- 1 tablespoon of maple syrup
- 1 tablespoon of cider vinegar
- 2 cloves of garlic, crushed
- Sea-salt to taste.
Heat your oven to 180c.
Put the bell peppers and the chilies on a roasting tray and roast until they start to blacken – 30 to 40 minutes – keep an eye on them and turn them occasionally.
Remove from the oven and allow to cool.
Remove the green stems – they should just pull out. Pour off any liquid that has been released during cooling.
Roughly chop the bell peppers and the chilies – you want to include the blackened skins and seeds.
Place the the chopped peppers into a pan with the maple syrup, cider vinegar and crushed garlic.
Simmer over a low heat for 20 minutes or so.
Blitz with a handheld food processor until you have a smooth-ish sauce. Season to taste with the sea-salt and adjust if you need additional maple syrup or vinegar.
And you’re done. It may seem pretty pokey when you first try it but if you use it smeared on meat, the heat does tend to mellow slightly (you might want to increase the number of chilies). This sauce works perfectly for hot-wings. Just smear your chicken wings with the sauce and cook in a hot oven until the sauce just starts to blacken slightly.
If you are cooking hot-wings, you can also try brining the wings for a couple of hours before you coat them in sauce and cook them. Use the same brine recipe I used in my salt beef.
My advice here is – cook about twenty times the amount of hot wings you think you’ll need to feed your guests.
They will all go.