Chilli sauce for a chilly day....

My husband brought me back a copy of Chili Lovers Cookbook from his last trip to the USA and as we have a few overwintering chilli pepper plants in the greenhouse with some little green and red offerings I felt compelled to make the most of them one cold wintery day last week.

So I adapted the Chili Sauce recipe and ended up using:


1/2 lb of a mixture of whatever chillies I had - Jalapeno, Marconi red, a couple of Thai..... (cleaned, stalk and seeds removed then soaked in warm water until soft)
2 cloves organic garlic
a good 2 cm sq lump of fresh ginger root
1/4 C water
a few springs of fresh oregano from the garden

I blitzed it up with the hand blender and ta-da !!!

It was gorgeous - I have had it on chick pea fritters, beef pitas and in soups

LOVE IT!