Budhi's Hot Sauce
Not for the timid.
- 1 litre canola oil
- 1 cup garlic
- 3-80 gram pkgs. of "driest hottest" chilis
- Boiling hot water, as required
Preparation time 10mins
Cooking time 310mins
Moisten the chilis with boiling water. Let sit for ten minutes. Place the chilis and garlic in a blender or good food processor and puree.
Place the chili mixture in a large pot and pour in the canola oil so that the oil is twice as high as the chilis.
Cook on very low heat for five to eight hours, stirring occasionally. The chilis are done when they are a very deep brownish, red colour.
If you like a tomato taste to your hot sauce, add some sun dried tomatoes to the initial puree.
1 1/2 inches of oil should cover the sauce. If you have leftover oil, save it for cooking spicy dishes.
Sauce lasts forever and does not need to be refrigerated.