Wicked Charred Chilli Sauce

There are endless variations of hot sauces, ranging form mild to insanely hot! I use a blend of 5 chillies for balanced flavour as well as heat. If you can’t find all the listed varieties, simply bulk up on the others. For more heat go heavier on the Ghost and Habanero peppers. If you prefer a mild spice you can add more Jalapeños and Shishito peppers and you can even add roasted red peppers.

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Wicked Charred Chilli Sauce
Servings
Ingredients
  • 50 g Ghost Peppers
  • 75 g Jalapeños
  • 50 g Poblanos
  • 50 g Habaneros
  • 50 g Shishito Peppers
  • 15 g Liquid Smoke
  • 2 tsp Himy
Servings
Ingredients
  • 50 g Ghost Peppers
  • 75 g Jalapeños
  • 50 g Poblanos
  • 50 g Habaneros
  • 50 g Shishito Peppers
  • 15 g Liquid Smoke
  • 2 tsp Himy
Instructions
  1. Cook my Golden Garlic recipe and weigh 150g of cooked garlic.
  2. Make my BBQ Spice Rub and add 1 tbsp.
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  3. Toss chilies with enough Garlic Oil (from step one) to coat. Season with salt and pepper. Grill chilies on max heat until blistered, slightly blackened and cooked through. - 5-10 minuets depending on your barbecue. Add these to the blender.
  4. Weigh the rest of the ingredients in the blender.
  5. Blend on maximum for 5 minutes.
  6. This recipe is for a fairly thick sauce; however, If you prefer a thin sauce add apple juice until you reach desired consistency.
  7. Use this sauce for endless recipes and to spice up any dish. This recipe works great in my Grilled Calamari
Recipe Notes

Raw Apple Cider balances blood sugar levels.

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