Jonathan's Yellow Dragon Chilli Sauce

This sauce is full of flavour, and depending on the chillies used can be mild, hot or shu shu! Don't throw away the thick pulp remaing, this makes a great cooking additive, or even a nice chilli dip.

Ingredients

• 2 cups of Habanero's, or to taste. Habanero's are best because of their fruity flavour, but you can experiment!
• 2 cups of chopped carrots
• 1 medium onion, chopped
• 3 cloves of garlic, chopped
• 2 cups of white spirit vinegar
• 1/2 cup lemon or lime juice
• 1/2 cup water
• 1/2 - 2 large canned pineapple rings, including some of the liquid
• salt and white pepper to taste

Method

• Boil the garlic carrots, chillies and onion together for about 30mins in the liquid ingredients
• Add the pinapple and juice after 20mins
• Transfer everything to a blender (this is a thin sauce so a food processor won't work) and puree it well
• Strain though a sieve. There should only be seeds and stringy bits of skin left after straining. use a spoon to pass it through the sieve
• Add salt and pepper to taste and bottle the sauce in appropriate sized jars. Let it rest for about 3 days before use

Note: The jars should be sterilized beforehand, and use conventional canning methods to ensure bacteria free sauces

Tannie Drienie's Pepper-Due's - makes approx 2 large mayonnaise size jars

Pepper-Due's are perfect for picking. They remain crunchy and sweet, and are great sliced and added to a salad for a vibrant red addition and a nice bite!

Ingredients

• Pepper-Due's, toppped and seeds removed with a small spoon. Enough to completely fill the jars
• Brine solution - 130g table salt dissolved in 2 litres of water (Tip: Use warm water to help the salt dissolve, then cool down)
• 800ml white sugar dissolved in 1 litre white spirit vinegar and 5ml pickling spice (or to taste). Warm the solution to help sugar dissolve

Method

• Soak the de-seeded chillies in the brine solution for 12 hours. Drain the chillies fully (no nead to rinse)
• Sterilize the jars and lids. Tip: use a baby bottle sterilizer if you have access to one
• Pack the jars with the chillies, making sure there is no space at the top, and fill with the sugar and spice water
• Close the lid tightly, then back 1/2 turn (this will allow any pressure to escape)
• Place jars into a large pan full of hot water and boil for 3 minutes. Tip: fill enough to allow lifting of jars afterwards
• Remove jars from water (carefully) and then tighten lids
• Let the Peppa-Due's rest for about 4 weeks before eating. Once opened keep refrigerated and use within 1 month

Tannie Johanna's Pepper-Due's - makes 1 large mayonnaise size jar. This recipe seems to produce hotter chillies, which could be attributable to the lack of brining

Ingredients

• Pepper-Due's, toppped and seeds removed with a small spoon. Enough to completely fill the jar
• 1 cup white spirit vinegar, 1 cup water and 1/2 cup sugar

Method

• In a pan the white spirit vinegar, water and sugar. Boil for 5 minutes
• Add Pepper-Due's to the boiling liquid and simmer for 10 minutes
• Drain and pack into sterilized jar - Don't throw away the vinegar solution!
• Fill with the boiling vinegar solution (be careful as this mixture may be over 100 degrees celcius due to the sugar)
• Screw lids on tightly and store for at least 2 weeks before using. Once opened keep refrigerated and use within 1 month