Caldwell’s Slow Cooked Gluten-Free & Vegan Sandgate Chili Sauce

I made this for Christmas presents last year. It proved quite popular so I thought I’d post the recipe. It is a chili sauce made with deseeded scotch bonnet peppers and Jack Daniels. You can leave the JD out but it adds a nice smoky depth.

Makes about 600ml.

Ingredients

6 scotch bonnet chillies, deseeded and chopped (wear gloves to chop these!)
2 medium onions, chopped
4 cloves garlic, chopped
2 tbsp oil
1 tbsp sea salt
100ml vinegar
500ml water
200ml Jack Daniels

Method

Gently fry the onion and garlic until soft and transparent. Then add the chillies and fry until they are also soft. Add the Jack Daniels and simmer until the JD is mostly reduced. Add the water and bring to the boil. Reduce to simmer, cover and cook for 60 minutes. Take off the heat, allow to cool for 10 minutes, add the vinegar and blend until smooth. Put back on the heat and bring to boil once more. Turn off and you’re done.